Sheet Pan Lemon Herb Chicken with Crispy 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with a medley of crisp roasted vegetables. This dish brings together zesty lemon, aromatic herbs, and perfectly roasted broccoli, red bell pepper, and zucchini for a wholesome, delicious meal.

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NUTRITION

351kcal
Protein
42.3g
Fat
10g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (Boneless, Skinless)

1 cup Broccoli, chopped

1 medium Red Bell Pepper, sliced

1 small Zucchini, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Parsley & Thyme)

Salt and Black 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

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, sliced red bell pepper, and zucchini around the chicken.

  • 3

    In a small bowl, mix the olive oil, lemon juice, mixed herbs, salt, and black pepper to create a marinade.

  • 4

    Drizzle the marinade evenly over the chicken and vegetables, ensuring all items are well coated.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crisp roasted edges.

  • 6

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

Sheet Pan Lemon Herb Chicken with Crispy 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with a medley of crisp roasted vegetables. This dish brings together zesty lemon, aromatic herbs, and perfectly roasted broccoli, red bell pepper, and zucchini for a wholesome, delicious meal.

NUTRITION

351kcal
Protein
42.3g
Fat
10g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (Boneless, Skinless)

1 cup Broccoli, chopped

1 medium Red Bell Pepper, sliced

1 small Zucchini, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Parsley & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, sliced red bell pepper, and zucchini around the chicken.

  • 3

    In a small bowl, mix the olive oil, lemon juice, mixed herbs, salt, and black pepper to create a marinade.

  • 4

    Drizzle the marinade evenly over the chicken and vegetables, ensuring all items are well coated.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crisp roasted edges.

  • 6

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