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 sheet pan meal featuring tender lemon-herb chicken and a colorful medley of roasted vegetables. This dish bursts with fresh flavors from zesty lemon, aromatic herbs, and a drizzle of extra virgin olive oil, all roasted to perfection on one pan for an easy, balanced meal.

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NUTRITION

415kcal
Protein
41.8g
Fat
19g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion (quartered)

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

Juice of 1/2 Lemon

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. Arrange chopped zucchini, sliced red bell pepper, quartered red onion, and cherry tomatoes around the chicken.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped thyme, and rosemary. Season with salt and black pepper to taste.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender.

  • 6

    Remove from the oven, let rest briefly, then 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 a vibrant sheet pan meal featuring tender lemon-herb chicken and a colorful medley of roasted vegetables. This dish bursts with fresh flavors from zesty lemon, aromatic herbs, and a drizzle of extra virgin olive oil, all roasted to perfection on one pan for an easy, balanced meal.

NUTRITION

415kcal
Protein
41.8g
Fat
19g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion (quartered)

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

Juice of 1/2 Lemon

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. Arrange chopped zucchini, sliced red bell pepper, quartered red onion, and cherry tomatoes around the chicken.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped thyme, and rosemary. Season with salt and black pepper to taste.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender.

  • 6

    Remove from the oven, let rest briefly, then serve immediately.