Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables paired perfectly with tender lemon herb chicken. This dish features juicy chicken breast infused with zesty lemon and aromatic herbs, complimenting the natural sweetness of colorful bell peppers, zucchini, and red onions. The result is a harmonious blend of flavors that’s both light and deeply satisfying.

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NUTRITION

365kcal
Protein
46.8g
Fat
10.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (118g)

1/2 medium Red Onion (50g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

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.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 3

    Place the chicken breast on the sheet pan. Arrange the prepared vegetables around the chicken.

  • 4

    In a small bowl, mix the lemon juice, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 5

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

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then serve hot and enjoy the wholesome flavors.

Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables paired perfectly with tender lemon herb chicken. This dish features juicy chicken breast infused with zesty lemon and aromatic herbs, complimenting the natural sweetness of colorful bell peppers, zucchini, and red onions. The result is a harmonious blend of flavors that’s both light and deeply satisfying.

NUTRITION

365kcal
Protein
46.8g
Fat
10.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (118g)

1/2 medium Red Onion (50g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 3

    Place the chicken breast on the sheet pan. Arrange the prepared vegetables around the chicken.

  • 4

    In a small bowl, mix the lemon juice, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 5

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

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then serve hot and enjoy the wholesome flavors.