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 this vibrant, balanced sheet pan dinner where juicy lemon-herb marinated chicken meets an assortment of beautifully roasted vegetables. Each bite is a harmonious blend of zesty lemon, fragrant herbs, and the natural sweetness of roasted sweet potatoes paired with crisp broccoli, bell peppers, and zucchini.

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NUTRITION

341kcal
Protein
38.3g
Fat
9.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli Florets (91g)

0.5 medium Red Bell Pepper (75g)

0.5 medium Zucchini (90g)

0.5 cup Sweet Potato (80g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix olive oil, lemon juice, chopped thyme, and rosemary with a pinch of salt and pepper to create the marinade.

  • 3

    Place the chicken breast in a bowl and coat it evenly with the lemon-herb marinade. Let it sit for 10 minutes to absorb the flavors.

  • 4

    On a sheet pan, arrange the marinated chicken breast alongside the broccoli florets, sliced red bell pepper, zucchini rounds, and sweet potato cubes.

  • 5

    Drizzle any remaining marinade over the vegetables, then gently toss to ensure even coating.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove from oven, let rest for 5 minutes, and serve immediately.

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 this vibrant, balanced sheet pan dinner where juicy lemon-herb marinated chicken meets an assortment of beautifully roasted vegetables. Each bite is a harmonious blend of zesty lemon, fragrant herbs, and the natural sweetness of roasted sweet potatoes paired with crisp broccoli, bell peppers, and zucchini.

NUTRITION

341kcal
Protein
38.3g
Fat
9.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli Florets (91g)

0.5 medium Red Bell Pepper (75g)

0.5 medium Zucchini (90g)

0.5 cup Sweet Potato (80g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix olive oil, lemon juice, chopped thyme, and rosemary with a pinch of salt and pepper to create the marinade.

  • 3

    Place the chicken breast in a bowl and coat it evenly with the lemon-herb marinade. Let it sit for 10 minutes to absorb the flavors.

  • 4

    On a sheet pan, arrange the marinated chicken breast alongside the broccoli florets, sliced red bell pepper, zucchini rounds, and sweet potato cubes.

  • 5

    Drizzle any remaining marinade over the vegetables, then gently toss to ensure even coating.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove from oven, let rest for 5 minutes, and serve immediately.