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 cup Broccoli; 1/2 medium Red Bell Pepper; 1/2 cup sliced Zucchini; 1/4 medium Red Onion; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; Salt and Pepper (to taste)

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 vibrant sheet pan dinner featuring tender, lemon herb-infused chicken breast paired with a colorful medley of roasted vegetables. This dish brings together the bright zest of lemon with earthy rosemary and thyme, perfectly complementing the crisp texture of broccoli, bell pepper, zucchini, and red onion for a balanced, nutrient-rich meal.

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NUTRITION

Protein

37.8g

Fat

18.3g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper (to taste)

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the chicken breast and add the broccoli, red bell pepper, zucchini, and red onion.
3
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.
4
Drizzle the mixture evenly over the chicken and vegetables, ensuring everything is well coated.
5
Toss the vegetables gently to evenly distribute the marinade.
6
Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7
Remove from the oven, let it rest for a few minutes, and serve warm.