Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor this vibrant and healthy sheet pan dinner featuring lemon herb chicken paired with a colorful medley of roasted vegetables. Each bite combines tender, citrus-infused chicken with delightfully crisp vegetables, all enhanced by aromatic herbs. This dish strikes the perfect balance between lean protein and fresh, nutrient-packed produce, creating a deliciously satisfying meal.

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NUTRITION

475kcal
Protein
48.7g
Fat
19.9g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Herbs (thyme, rosemary)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into evenly sized pieces if desired, or leave whole for a thicker cut. Place it in the center of the sheet pan.

  • 3

    Chop broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces, and cut the red onion into wedges.

  • 4

    Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle with mixed herbs, salt, and black pepper.

  • 6

    Toss the vegetables lightly to coat evenly with the seasoning.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and serve warm.

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor this vibrant and healthy sheet pan dinner featuring lemon herb chicken paired with a colorful medley of roasted vegetables. Each bite combines tender, citrus-infused chicken with delightfully crisp vegetables, all enhanced by aromatic herbs. This dish strikes the perfect balance between lean protein and fresh, nutrient-packed produce, creating a deliciously satisfying meal.

NUTRITION

475kcal
Protein
48.7g
Fat
19.9g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Herbs (thyme, rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into evenly sized pieces if desired, or leave whole for a thicker cut. Place it in the center of the sheet pan.

  • 3

    Chop broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces, and cut the red onion into wedges.

  • 4

    Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle with mixed herbs, salt, and black pepper.

  • 6

    Toss the vegetables lightly to coat evenly with the seasoning.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and serve warm.