Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

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

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring crispy lemon herb chicken paired with a colorful medley of roasted vegetables. The tender chicken is infused with zesty lemon and aromatic herbs, while the vegetables provide a delightful crunch, making it a satisfying and balanced dish perfect for a wholesome dinner.

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NUTRITION

415kcal
Protein
58.0g
Fat
11.5g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Broccoli Florets

100g Zucchini

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil

1/2 Lemon

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange chicken breast and chop broccoli, zucchini, red bell pepper, and red onion into evenly sized pieces.

  • 3

    Drizzle olive oil over the chicken and vegetables. Squeeze the juice of 1/2 lemon over the ingredients, then sprinkle with fresh thyme, rosemary, salt, and black pepper.

  • 4

    Toss the vegetables gently to ensure even coating, and lightly rub the seasoning mixture on the chicken breast.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let it rest for a couple of minutes, and serve immediately.

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

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

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring crispy lemon herb chicken paired with a colorful medley of roasted vegetables. The tender chicken is infused with zesty lemon and aromatic herbs, while the vegetables provide a delightful crunch, making it a satisfying and balanced dish perfect for a wholesome dinner.

NUTRITION

415kcal
Protein
58.0g
Fat
11.5g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Broccoli Florets

100g Zucchini

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil

1/2 Lemon

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange chicken breast and chop broccoli, zucchini, red bell pepper, and red onion into evenly sized pieces.

  • 3

    Drizzle olive oil over the chicken and vegetables. Squeeze the juice of 1/2 lemon over the ingredients, then sprinkle with fresh thyme, rosemary, salt, and black pepper.

  • 4

    Toss the vegetables gently to ensure even coating, and lightly rub the seasoning mixture on the chicken breast.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let it rest for a couple of minutes, and serve immediately.