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 and balanced dish where tender lemon herb chicken meets a colorful medley of roasted vegetables. This sheet pan recipe brings simplicity and robust flavors together, featuring juicy chicken breast seasoned with zesty lemon, garlic, and fresh herbs, perfectly complemented by roasted red bell pepper, zucchini, and red onion. It's an ideal option for a wholesome dinner that satisfies both your taste buds and nutritional goals.

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NUTRITION

320kcal
Protein
38.0g
Fat
11.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Red Bell Pepper (approx. 100g)

1/2 unit Zucchini (approx. 100g)

1/4 unit Red Onion (approx. 25g)

1.5 teaspoons Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic, minced

2 tablespoons Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, halve the zucchini lengthwise and cut into thick slices, and cut the red onion into wedges.

  • 3

    Place the chicken breast and vegetables on a sheet pan.

  • 4

    In a small bowl, combine olive oil, lemon juice, minced garlic, and fresh herbs.

  • 5

    Drizzle the olive oil mixture evenly over the chicken and vegetables.

  • 6

    Season with salt and pepper to taste.

  • 7

    Toss the vegetables gently to ensure they are evenly coated with the seasoning.

  • 8

    Arrange everything in a single layer on the pan.

  • 9

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

  • 10

    Remove from the oven and let rest for a few minutes before serving.

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 and balanced dish where tender lemon herb chicken meets a colorful medley of roasted vegetables. This sheet pan recipe brings simplicity and robust flavors together, featuring juicy chicken breast seasoned with zesty lemon, garlic, and fresh herbs, perfectly complemented by roasted red bell pepper, zucchini, and red onion. It's an ideal option for a wholesome dinner that satisfies both your taste buds and nutritional goals.

NUTRITION

320kcal
Protein
38.0g
Fat
11.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Red Bell Pepper (approx. 100g)

1/2 unit Zucchini (approx. 100g)

1/4 unit Red Onion (approx. 25g)

1.5 teaspoons Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic, minced

2 tablespoons Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, halve the zucchini lengthwise and cut into thick slices, and cut the red onion into wedges.

  • 3

    Place the chicken breast and vegetables on a sheet pan.

  • 4

    In a small bowl, combine olive oil, lemon juice, minced garlic, and fresh herbs.

  • 5

    Drizzle the olive oil mixture evenly over the chicken and vegetables.

  • 6

    Season with salt and pepper to taste.

  • 7

    Toss the vegetables gently to ensure they are evenly coated with the seasoning.

  • 8

    Arrange everything in a single layer on the pan.

  • 9

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

  • 10

    Remove from the oven and let rest for a few minutes before serving.