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: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1/2 medium Red Onion; 1 tbsp Olive Oil; 2 tbsp Lemon Juice; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; Salt and Black 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

Savor a vibrant sheet-pan dinner featuring tender, juicy chicken breast infused with zesty lemon and aromatic herbs, paired with a colorful medley of roasted red bell pepper, zucchini, and red onion. This simple yet flavorful dish is beautifully balanced with the richness of olive oil and a burst of citrus, making it a wholesome and satisfying meal.

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NUTRITION

Protein

43.2g

Fat

19.4g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Place the chicken breast in the center of the pan.
3
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and spread them around the chicken.
4
Drizzle olive oil and lemon juice evenly over the chicken and vegetables.
5
Sprinkle dried thyme, dried rosemary, salt, and pepper over everything.
6
Toss the vegetables gently to coat them in the seasonings and oil.
7
Bake in the preheated oven for 20-25 minutes, until the chicken is thoroughly cooked and the vegetables are tender.
8
Optional: Broil for an extra 2 minutes to achieve a slight char on the veggies and chicken, if desired.
9
Remove from the oven and serve immediately.