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, one-pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This clean, balanced meal bursts with flavor and is perfectly portioned to meet your protein and calorie needs.

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NUTRITION

358kcal
Protein
47.4g
Fat
10.4g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 whole Lemon

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Slice the zucchini into half-moons, the red bell pepper into strips, and cut the red onion into wedges.

  • 3

    In a small bowl, whisk together the juice of the lemon, olive oil, minced garlic, and chopped thyme leaves with a pinch of salt and pepper.

  • 4

    Place the 5 oz chicken breast on the sheet pan and arrange the prepared vegetables around it.

  • 5

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

  • 6

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

  • 7

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

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, one-pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This clean, balanced meal bursts with flavor and is perfectly portioned to meet your protein and calorie needs.

NUTRITION

358kcal
Protein
47.4g
Fat
10.4g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1 whole Lemon

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Slice the zucchini into half-moons, the red bell pepper into strips, and cut the red onion into wedges.

  • 3

    In a small bowl, whisk together the juice of the lemon, olive oil, minced garlic, and chopped thyme leaves with a pinch of salt and pepper.

  • 4

    Place the 5 oz chicken breast on the sheet pan and arrange the prepared vegetables around it.

  • 5

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

  • 6

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

  • 7

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