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, one-pan meal featuring tender lemon-herb chicken paired with a medley of crispy roasted vegetables. The bright citrus and aromatic herbs elevate this dish, making it a satisfying, wholesome option perfect for a balanced dinner.

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NUTRITION

306kcal
Protein
35.3g
Fat
13.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or a silicone baking mat.

  • 2

    Place the 5 oz chicken breast on the pan. Arrange the sliced red bell pepper, zucchini, and carrot around the chicken.

  • 3

    Drizzle 2 teaspoons of olive oil and 1 tablespoon of lemon juice evenly over the chicken and vegetables.

  • 4

    Finely mince 1 clove of garlic and sprinkle it along with fresh rosemary and thyme over the entire pan. Season with salt and pepper to taste.

  • 5

    Toss the vegetables gently to coat them with the lemon-herb mixture, ensuring even seasoning.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Halfway through the cooking time, stir the vegetables for even roasting.

  • 8

    Once ready, remove from the oven, let it rest briefly, and then serve warm.

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, one-pan meal featuring tender lemon-herb chicken paired with a medley of crispy roasted vegetables. The bright citrus and aromatic herbs elevate this dish, making it a satisfying, wholesome option perfect for a balanced dinner.

NUTRITION

306kcal
Protein
35.3g
Fat
13.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or a silicone baking mat.

  • 2

    Place the 5 oz chicken breast on the pan. Arrange the sliced red bell pepper, zucchini, and carrot around the chicken.

  • 3

    Drizzle 2 teaspoons of olive oil and 1 tablespoon of lemon juice evenly over the chicken and vegetables.

  • 4

    Finely mince 1 clove of garlic and sprinkle it along with fresh rosemary and thyme over the entire pan. Season with salt and pepper to taste.

  • 5

    Toss the vegetables gently to coat them with the lemon-herb mixture, ensuring even seasoning.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Halfway through the cooking time, stir the vegetables for even roasting.

  • 8

    Once ready, remove from the oven, let it rest briefly, and then serve warm.