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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor the vibrant flavors of this sheet pan meal featuring lemon-herb marinated chicken breast paired with a colorful medley of roasted vegetables. Crisp zucchini, red bell pepper, red onion, and sweet cherry tomatoes are lightly tossed with olive oil and fresh herbs, then roasted until tender and infused with a bright, citrusy finish.

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NUTRITION

339kcal
Protein
39.9g
Fat
9.6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 medium Red Onion (50g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (4.5g)

1/2 Lemon (zest & juice, 30g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon zest, lemon juice, chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Chop zucchini, red bell pepper, and red onion into even pieces. Add cherry tomatoes whole.

  • 5

    Toss the vegetables in the remaining lemon herb mixture until well coated, then spread them around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor the vibrant flavors of this sheet pan meal featuring lemon-herb marinated chicken breast paired with a colorful medley of roasted vegetables. Crisp zucchini, red bell pepper, red onion, and sweet cherry tomatoes are lightly tossed with olive oil and fresh herbs, then roasted until tender and infused with a bright, citrusy finish.

NUTRITION

339kcal
Protein
39.9g
Fat
9.6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1/2 medium Red Onion (50g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (4.5g)

1/2 Lemon (zest & juice, 30g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon zest, lemon juice, chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Chop zucchini, red bell pepper, and red onion into even pieces. Add cherry tomatoes whole.

  • 5

    Toss the vegetables in the remaining lemon herb mixture until well coated, then spread them around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.