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

Enjoy a beautifully balanced meal of tender, lemon-herb marinated chicken paired with a colorful medley of roasted vegetables that are crisp on the edges and bursting with natural sweetness. This recipe delivers a satisfying, low-calorie dish perfect for any meal of the day.

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NUTRITION

340kcal
Protein
39.6g
Fat
9.7g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast on a sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Toss the vegetables with the remaining lemon herb mixture and spread them around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.

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

Enjoy a beautifully balanced meal of tender, lemon-herb marinated chicken paired with a colorful medley of roasted vegetables that are crisp on the edges and bursting with natural sweetness. This recipe delivers a satisfying, low-calorie dish perfect for any meal of the day.

NUTRITION

340kcal
Protein
39.6g
Fat
9.7g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast on a sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Toss the vegetables with the remaining lemon herb mixture and spread them around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.