Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

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

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Savor the bright flavors of lemon and fresh herbs in this roasted chicken paired with a medley of crispy sheet pan vegetables. With tender chicken breast drizzled in a zesty marinade and surrounded by colorful veggies, every bite is a harmonious blend of tangy, savory, and aromatic goodness.

Try 7 days free, then $12.99 / mo.

NUTRITION

384kcal
Protein
38.4g
Fat
18.8g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini (approx. 100g)

1/2 medium Red Bell Pepper, sliced

1/4 medium Red Onion, sliced

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 garlic clove, minced

1 tsp Mixed Herbs (Rosemary & Thyme)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast on one side of a sheet pan. Brush half of the marinade over the chicken.

  • 4

    Arrange the sliced zucchini, red bell pepper, red onion, and cherry tomatoes on the other side of the sheet pan. Drizzle with the remaining marinade and toss gently to coat evenly.

  • 5

    Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crisp on the edges.

  • 6

    Once done, let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables on the side.

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

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

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Savor the bright flavors of lemon and fresh herbs in this roasted chicken paired with a medley of crispy sheet pan vegetables. With tender chicken breast drizzled in a zesty marinade and surrounded by colorful veggies, every bite is a harmonious blend of tangy, savory, and aromatic goodness.

NUTRITION

384kcal
Protein
38.4g
Fat
18.8g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Zucchini (approx. 100g)

1/2 medium Red Bell Pepper, sliced

1/4 medium Red Onion, sliced

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 garlic clove, minced

1 tsp Mixed Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast on one side of a sheet pan. Brush half of the marinade over the chicken.

  • 4

    Arrange the sliced zucchini, red bell pepper, red onion, and cherry tomatoes on the other side of the sheet pan. Drizzle with the remaining marinade and toss gently to coat evenly.

  • 5

    Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crisp on the edges.

  • 6

    Once done, let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables on the side.