Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

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

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

Savor a vibrant medley of tender lemon-herb chicken paired with a colorful array of roasted vegetables, all crisped to perfection on a single sheet pan. This dish dazzles with fresh lemon zest and aromatic herbs, offering a satisfying balance of protein and wholesome veggies in every bite.

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NUTRITION

400kcal
Protein
38.6g
Fat
18.9g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Zucchini

75g Red Bell Pepper

40g Red Onion

50g Baby Carrots

1 tbsp Extra Virgin Olive Oil

1/2 Lemon

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    In a mixing bowl, combine the chopped zucchini, red bell pepper, sliced red onion, and baby carrots. Drizzle with extra virgin olive oil and toss to coat evenly.

  • 4

    Zest half a lemon over both the chicken and vegetables, then squeeze the lemon juice over the top.

  • 5

    Sprinkle fresh rosemary, thyme, salt, and black pepper onto the chicken and vegetables, ensuring everything is well seasoned.

  • 6

    Arrange the vegetables around the chicken on the sheet pan in a single layer for even roasting.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

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

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

Savor a vibrant medley of tender lemon-herb chicken paired with a colorful array of roasted vegetables, all crisped to perfection on a single sheet pan. This dish dazzles with fresh lemon zest and aromatic herbs, offering a satisfying balance of protein and wholesome veggies in every bite.

NUTRITION

400kcal
Protein
38.6g
Fat
18.9g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Zucchini

75g Red Bell Pepper

40g Red Onion

50g Baby Carrots

1 tbsp Extra Virgin Olive Oil

1/2 Lemon

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    In a mixing bowl, combine the chopped zucchini, red bell pepper, sliced red onion, and baby carrots. Drizzle with extra virgin olive oil and toss to coat evenly.

  • 4

    Zest half a lemon over both the chicken and vegetables, then squeeze the lemon juice over the top.

  • 5

    Sprinkle fresh rosemary, thyme, salt, and black pepper onto the chicken and vegetables, ensuring everything is well seasoned.

  • 6

    Arrange the vegetables around the chicken on the sheet pan in a single layer for even roasting.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.