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 vibrant, wholesome dinner featuring juicy lemon herb chicken paired with an assortment of crispy roasted vegetables. This one-pan meal brings together the zesty brightness of lemon with aromatic herbs and tender, caramelized vegetables, making it a satisfying and balanced plate perfect for any meal time.

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NUTRITION

332kcal
Protein
34.4g
Fat
18.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (90g)

1/4 cup Red Onion (40g)

1 tbsp Olive Oil (14g)

2 tbsp Lemon Juice (30g)

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, whisk together olive oil, lemon juice, mixed 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 uniform pieces. Toss the vegetables with the remaining herb mixture on the sheet pan.

  • 5

    Arrange the chicken and vegetables in a single layer. Ensure the chicken is not overcrowded for even roasting.

  • 6

    Roast in the oven for about 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing.

  • 8

    Serve the sliced lemon herb chicken with a generous helping of crispy roasted vegetables.

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 vibrant, wholesome dinner featuring juicy lemon herb chicken paired with an assortment of crispy roasted vegetables. This one-pan meal brings together the zesty brightness of lemon with aromatic herbs and tender, caramelized vegetables, making it a satisfying and balanced plate perfect for any meal time.

NUTRITION

332kcal
Protein
34.4g
Fat
18.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (90g)

1/4 cup Red Onion (40g)

1 tbsp Olive Oil (14g)

2 tbsp Lemon Juice (30g)

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, whisk together olive oil, lemon juice, mixed 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 uniform pieces. Toss the vegetables with the remaining herb mixture on the sheet pan.

  • 5

    Arrange the chicken and vegetables in a single layer. Ensure the chicken is not overcrowded for even roasting.

  • 6

    Roast in the oven for about 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing.

  • 8

    Serve the sliced lemon herb chicken with a generous helping of crispy roasted vegetables.