Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

Savor a vibrant medley of crispy, herb-infused chicken accompanied by a colorful mix of roasted vegetables, brightened with a splash of lemon. This one-pan dish offers a perfect balance of protein and roasted goodness, making it a wholesome meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
39.4g
Fat
9.3g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme, Rosemary)

2 cloves Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for a thicker piece. Arrange on a sheet pan.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and evenly distribute around the chicken.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper.

  • 5

    Drizzle the lemon herb mixture over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.

  • 7

    Optional: Broil for an additional 2-3 minutes at the end for extra crispiness on the chicken.

  • 8

    Remove from the oven, plate, and enjoy your nutritious and flavorful meal.

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

Savor a vibrant medley of crispy, herb-infused chicken accompanied by a colorful mix of roasted vegetables, brightened with a splash of lemon. This one-pan dish offers a perfect balance of protein and roasted goodness, making it a wholesome meal for any time of day.

NUTRITION

346kcal
Protein
39.4g
Fat
9.3g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme, Rosemary)

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for a thicker piece. Arrange on a sheet pan.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and evenly distribute around the chicken.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper.

  • 5

    Drizzle the lemon herb mixture over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.

  • 7

    Optional: Broil for an additional 2-3 minutes at the end for extra crispiness on the chicken.

  • 8

    Remove from the oven, plate, and enjoy your nutritious and flavorful meal.