Sheet Pan Lemon Herb Roasted Chicken with Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Vegetables

Enjoy a vibrant medley of roasted chicken and crispy veggies infused with zesty lemon and aromatic herbs. This dish features tender chicken breast paired with a colorful array of broccoli, red bell pepper, zucchini, and carrot, all lightly dressed in olive oil and lemon for a satisfying, wholesome meal.

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NUTRITION

322kcal
Protein
39.7g
Fat
9.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (124g)

1 medium Carrot (61g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the broccoli into florets, slice the red bell pepper, zucchini, and carrot into bite-sized pieces for even roasting.

  • 3

    Place the chicken breast on one side of the sheet pan. Arrange the vegetables on the other side to ensure even cooking and maximum crispiness.

  • 4

    Drizzle olive oil and lemon juice over both the chicken and vegetables. Sprinkle with mixed dried herbs, salt, and pepper.

  • 5

    Gently toss the vegetables so that they are evenly coated with the oil, lemon, and herb mixture.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and beginning to crisp.

  • 7

    Rotate the pan halfway through to promote even cooking. If desired, broil for an additional 2-3 minutes to enhance the crispiness of the vegetables.

  • 8

    Remove from the oven and allow a brief rest before serving. Enjoy your balanced and flavorful meal!

Sheet Pan Lemon Herb Roasted Chicken with Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Vegetables

Enjoy a vibrant medley of roasted chicken and crispy veggies infused with zesty lemon and aromatic herbs. This dish features tender chicken breast paired with a colorful array of broccoli, red bell pepper, zucchini, and carrot, all lightly dressed in olive oil and lemon for a satisfying, wholesome meal.

NUTRITION

322kcal
Protein
39.7g
Fat
9.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (124g)

1 medium Carrot (61g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the broccoli into florets, slice the red bell pepper, zucchini, and carrot into bite-sized pieces for even roasting.

  • 3

    Place the chicken breast on one side of the sheet pan. Arrange the vegetables on the other side to ensure even cooking and maximum crispiness.

  • 4

    Drizzle olive oil and lemon juice over both the chicken and vegetables. Sprinkle with mixed dried herbs, salt, and pepper.

  • 5

    Gently toss the vegetables so that they are evenly coated with the oil, lemon, and herb mixture.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and beginning to crisp.

  • 7

    Rotate the pan halfway through to promote even cooking. If desired, broil for an additional 2-3 minutes to enhance the crispiness of the vegetables.

  • 8

    Remove from the oven and allow a brief rest before serving. Enjoy your balanced and flavorful meal!