Crispy Lemon Herb Roasted Chicken and Sheet Pan Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Roasted Chicken and Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken and Sheet Pan Vegetables

Enjoy a savory blend of crispy roasted chicken infused with zesty lemon and aromatic herbs, paired with a medley of colorful, tender sheet pan vegetables. This dish offers a perfect balance of tangy freshness and hearty, comforting flavors, making it an ideal meal to nourish your body and satisfy your tastebuds.

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NUTRITION

322kcal
Protein
41g
Fat
12.4g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, and chopped fresh herbs. Season the mixture with a pinch of salt and black pepper.

  • 3

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

  • 4

    Arrange the chopped zucchini, sliced red bell pepper, and red onion around the chicken on the pan. Drizzle any remaining olive oil mixture evenly over the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F, and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired. Serve the chicken alongside the roasted vegetables, enjoying a balanced mix of protein and vibrant, fresh flavors.

Crispy Lemon Herb Roasted Chicken and Sheet Pan Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Roasted Chicken and Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken and Sheet Pan Vegetables

Enjoy a savory blend of crispy roasted chicken infused with zesty lemon and aromatic herbs, paired with a medley of colorful, tender sheet pan vegetables. This dish offers a perfect balance of tangy freshness and hearty, comforting flavors, making it an ideal meal to nourish your body and satisfy your tastebuds.

NUTRITION

322kcal
Protein
41g
Fat
12.4g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, and chopped fresh herbs. Season the mixture with a pinch of salt and black pepper.

  • 3

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

  • 4

    Arrange the chopped zucchini, sliced red bell pepper, and red onion around the chicken on the pan. Drizzle any remaining olive oil mixture evenly over the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F, and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired. Serve the chicken alongside the roasted vegetables, enjoying a balanced mix of protein and vibrant, fresh flavors.