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

Enjoy a vibrant and wholesome dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The chicken is infused with zesty lemon and aromatic herbs, while the vegetables offer a mix of sweet and savory flavors, all roasted to perfection on a single sheet pan for an easy cleanup.

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NUTRITION

446kcal
Protein
41.6g
Fat
18.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Broccoli

1 Lemon (juice)

1 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces or leave whole if preferred. Dice the bell pepper, zucchini, red onion, and broccoli into bite-sized pieces.

  • 3

    In a large bowl, combine the chicken and vegetables. Add olive oil, fresh lemon juice, chopped herbs, salt, and pepper. Toss everything well to ensure even coating.

  • 4

    Spread the mixture evenly on the prepared sheet pan, ensuring that the chicken pieces are not crowded to help with even roasting.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender with slight browning. Stir halfway through the cooking time for even roasting.

  • 6

    Remove from the oven, adjust seasoning if needed, and serve warm.

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

Enjoy a vibrant and wholesome dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The chicken is infused with zesty lemon and aromatic herbs, while the vegetables offer a mix of sweet and savory flavors, all roasted to perfection on a single sheet pan for an easy cleanup.

NUTRITION

446kcal
Protein
41.6g
Fat
18.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Broccoli

1 Lemon (juice)

1 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces or leave whole if preferred. Dice the bell pepper, zucchini, red onion, and broccoli into bite-sized pieces.

  • 3

    In a large bowl, combine the chicken and vegetables. Add olive oil, fresh lemon juice, chopped herbs, salt, and pepper. Toss everything well to ensure even coating.

  • 4

    Spread the mixture evenly on the prepared sheet pan, ensuring that the chicken pieces are not crowded to help with even roasting.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender with slight browning. Stir halfway through the cooking time for even roasting.

  • 6

    Remove from the oven, adjust seasoning if needed, and serve warm.