Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, wholesome meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. This dish offers a delightful blend of zesty citrus, aromatic herbs, and perfectly caramelized veggies, all cooked effortlessly on a single sheet pan.

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NUTRITION

312kcal
Protein
40.9g
Fat
9.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100g Broccoli

100g Red Bell Pepper

1 medium Carrot

100g Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the lemon juice, olive oil, minced garlic, and finely chopped rosemary and thyme. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, red bell pepper, carrot (sliced into sticks or rounds), and zucchini around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over both the chicken and vegetables, ensuring everything is well coated.

  • 5

    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.

  • 6

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

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, wholesome meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. This dish offers a delightful blend of zesty citrus, aromatic herbs, and perfectly caramelized veggies, all cooked effortlessly on a single sheet pan.

NUTRITION

312kcal
Protein
40.9g
Fat
9.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100g Broccoli

100g Red Bell Pepper

1 medium Carrot

100g Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the lemon juice, olive oil, minced garlic, and finely chopped rosemary and thyme. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, red bell pepper, carrot (sliced into sticks or rounds), and zucchini around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over both the chicken and vegetables, ensuring everything is well coated.

  • 5

    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.

  • 6

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