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 the vibrant flavors of tender lemon herb chicken paired with a colorful medley of roasted vegetables, all prepared effortlessly on a single sheet pan. Crisp bell peppers, zucchini, red onion, and cherry tomatoes mingle with fresh lemon juice and aromatic herbs to create a wholesome meal that delights both the palate and your wellness goals.

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NUTRITION

329kcal
Protein
38.5g
Fat
11.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, dried Italian herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Chop the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges. Halve the cherry tomatoes.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, then drizzle any remaining lemon herb mixture over them.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve and enjoy your nutrient-packed, flavor-infused meal.

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 the vibrant flavors of tender lemon herb chicken paired with a colorful medley of roasted vegetables, all prepared effortlessly on a single sheet pan. Crisp bell peppers, zucchini, red onion, and cherry tomatoes mingle with fresh lemon juice and aromatic herbs to create a wholesome meal that delights both the palate and your wellness goals.

NUTRITION

329kcal
Protein
38.5g
Fat
11.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, dried Italian herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Chop the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges. Halve the cherry tomatoes.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, then drizzle any remaining lemon herb mixture over them.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve and enjoy your nutrient-packed, flavor-infused meal.