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 ounces Chicken Breast; 1 cup Zucchini (sliced); 1 medium Red Bell Pepper (chopped); 1 cup Broccoli (chopped); 1 tablespoon Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced; 1 teaspoon Fresh Thyme; 1 teaspoon Fresh Rosemary

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 mix of tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish is roasted to perfection with aromatic herbs, fresh citrus, and a drizzle of olive oil, creating a balanced and delicious meal that's perfect for any time of day.

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NUTRITION

Protein

36.3g

Fat

18.6g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Zucchini (sliced)

1 medium Red Bell Pepper (chopped)

1 cup Broccoli (chopped)

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Place the chicken breast in the center of the sheet pan. Arrange the zucchini, red bell pepper, and broccoli around the chicken.
3
Drizzle the olive oil and lemon juice evenly over the chicken and vegetables.
4
Add minced garlic, fresh thyme, and rosemary over the top for extra flavor. Season with salt and pepper to taste.
5
Toss the vegetables gently to ensure they are well coated with the dressing and herbs.
6
Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
7
Remove from oven and let rest for a few minutes before serving. Enjoy your healthy and delicious sheet pan meal!