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 a vibrant medley of tender lemon herb chicken paired with a colorful assortment of roasted vegetables. This sheet pan meal offers a perfect blend of zesty citrus, aromatic herbs, and a satisfying crunch from lightly roasted broccoli, red bell pepper, and zucchini. It's a wholesome and balanced meal that's as delightful to the eyes as it is to the palate.

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NUTRITION

383kcal
Protein
50.3g
Fat
8.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1 cup Broccoli florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Garlic Powder

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 for easy cleanup.

  • 2

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

  • 3

    Drizzle olive oil and lemon juice all over the chicken and vegetables. Sprinkle with dried oregano, garlic powder, salt, and pepper.

  • 4

    Toss the vegetables gently to ensure they are evenly coated with the seasonings.

  • 5

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

  • 6

    Remove from the oven, slice the chicken if desired, 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

Savor a vibrant medley of tender lemon herb chicken paired with a colorful assortment of roasted vegetables. This sheet pan meal offers a perfect blend of zesty citrus, aromatic herbs, and a satisfying crunch from lightly roasted broccoli, red bell pepper, and zucchini. It's a wholesome and balanced meal that's as delightful to the eyes as it is to the palate.

NUTRITION

383kcal
Protein
50.3g
Fat
8.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1 cup Broccoli florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Drizzle olive oil and lemon juice all over the chicken and vegetables. Sprinkle with dried oregano, garlic powder, salt, and pepper.

  • 4

    Toss the vegetables gently to ensure they are evenly coated with the seasonings.

  • 5

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

  • 6

    Remove from the oven, slice the chicken if desired, and serve immediately.