Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

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

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a bright and flavorful meal featuring juicy, crispy chicken with a zesty lemon herb marinade, paired with a colorful medley of roasted vegetables. This wholesome dish delivers a satisfying crunch and tender interior with every bite, creating a delightful balance of textures and tastes.

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NUTRITION

342kcal
Protein
39g
Fat
9.7g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Baby Carrots

1 medium Zucchini

1 medium Red Bell Pepper

1/2 Lemon

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the juice from 1/2 lemon, olive oil, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Chop baby carrots, zucchini (cut into rounds or half-moons), and red bell pepper (cut into strips) and arrange them around the chicken.

  • 5

    Drizzle any remaining marinade over the vegetables, tossing lightly to coat.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and vegetables are tender with slightly crispy edges.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

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

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a bright and flavorful meal featuring juicy, crispy chicken with a zesty lemon herb marinade, paired with a colorful medley of roasted vegetables. This wholesome dish delivers a satisfying crunch and tender interior with every bite, creating a delightful balance of textures and tastes.

NUTRITION

342kcal
Protein
39g
Fat
9.7g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Baby Carrots

1 medium Zucchini

1 medium Red Bell Pepper

1/2 Lemon

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the juice from 1/2 lemon, olive oil, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Chop baby carrots, zucchini (cut into rounds or half-moons), and red bell pepper (cut into strips) and arrange them around the chicken.

  • 5

    Drizzle any remaining marinade over the vegetables, tossing lightly to coat.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and vegetables are tender with slightly crispy edges.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.