Name: Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Zucchini; 1/2 Red Bell Pepper; 0.75 cup Broccoli; 0.5 tbsp Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp Garlic Powder; 0.5 tsp Dried Oregano; Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant sheet pan dish featuring tender lemon herb chicken paired with a medley of crisp, colorful roasted vegetables. This recipe balances zesty citrus, aromatic herbs, and perfectly roasted veggies for a delicious, nutrient-packed meal.

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NUTRITION

Protein

37.1g

Fat

11.4g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1/2 Red Bell Pepper

0.75 cup Broccoli

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F. Line a sheet pan with parchment paper for easier cleanup.
2
Cut the zucchini into thick rounds, slice the red bell pepper into strips, and separate broccoli into small florets.
3
Place the chicken breast on the sheet pan. Arrange the vegetables around the chicken in an even layer.
4
Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle with garlic powder, dried oregano, salt, and pepper.
5
Toss the vegetables gently to coat them evenly with the seasonings and oil.
6
Bake in the preheated oven for 20-25 minutes until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.
7
Remove from the oven and let rest for a few minutes before serving.