Sheet Pan Lemon Garlic 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 Garlic Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken and Roasted Vegetables

Enjoy a vibrant and balanced meal featuring tender, juicy chicken breasts infused with zesty lemon and aromatic garlic, paired with a colorful medley of roasted vegetables that deliver crunch and natural sweetness. This one-pan dish is not only visually appealing but also perfect for a wholesome, easy-to-make dinner.

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NUTRITION

447kcal
Protein
53.7g
Fat
20.8g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

2 tbsp Lemon Juice

3 cloves Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon garlic mixture.

  • 4

    Add the mixed vegetables around the chicken on the pan, and drizzle the remaining dressing over them.

  • 5

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

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.

Sheet Pan Lemon Garlic 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 Garlic Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken and Roasted Vegetables

Enjoy a vibrant and balanced meal featuring tender, juicy chicken breasts infused with zesty lemon and aromatic garlic, paired with a colorful medley of roasted vegetables that deliver crunch and natural sweetness. This one-pan dish is not only visually appealing but also perfect for a wholesome, easy-to-make dinner.

NUTRITION

447kcal
Protein
53.7g
Fat
20.8g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1.5 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

2 tbsp Lemon Juice

3 cloves Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon garlic mixture.

  • 4

    Add the mixed vegetables around the chicken on the pan, and drizzle the remaining dressing over them.

  • 5

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

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.