Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1/2 medium Red Onion; 1 tbsp Olive Oil; 2 tbsp Lemon Juice; 2 cloves Garlic; 1 tsp Fresh Thyme; Pinch of Salt; Pinch of Black Pepper

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a bright and flavorful meal featuring tender lemon herb chicken paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish is perfectly balanced with zesty citrus, fragrant herbs, and a hint of garlic, making for an inviting plate ideal for a nourishing dinner.

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NUTRITION

Protein

35.2g

Fat

18.7g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

1 tsp Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a sheet pan with parchment paper.
2
Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and spread them evenly on the pan.
3
Drizzle the vegetables with olive oil and season with a pinch of salt, pepper, and fresh thyme.
4
Place the chicken breast on the pan with the vegetables. Drizzle the chicken with lemon juice and rub minced garlic over the top.
5
Season the chicken with additional salt and pepper as desired.
6
Roast in the oven for approximately 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Remove from the oven, let it rest for a few minutes, then serve warm.