Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan dinner featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The zesty lemon and aromatic herbs elevate the succulent chicken while the colorful vegetables bring a satisfying crunch and natural sweetness, making it both a nourishing and delicious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

370kcal
Protein
47.5g
Fat
16g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

1/2 Tbsp Extra Olive Oil

Juice of 1/2 medium Lemon

2 Tbsp Mixed Fresh Herbs

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast and surround it with the chopped red bell pepper, zucchini, and sliced red onion.

  • 3

    In a small bowl, whisk together the olive oil, extra olive oil, lemon juice, chopped fresh herbs, salt, and black pepper.

  • 4

    Drizzle the prepared mixture evenly over the chicken and vegetables, ensuring everything is well coated for maximum flavor.

  • 5

    Place the sheet pan into the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven and let it rest for a couple of minutes before serving to allow the flavors to meld.

Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan dinner featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The zesty lemon and aromatic herbs elevate the succulent chicken while the colorful vegetables bring a satisfying crunch and natural sweetness, making it both a nourishing and delicious meal.

NUTRITION

370kcal
Protein
47.5g
Fat
16g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

1/2 Tbsp Extra Olive Oil

Juice of 1/2 medium Lemon

2 Tbsp Mixed Fresh Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast and surround it with the chopped red bell pepper, zucchini, and sliced red onion.

  • 3

    In a small bowl, whisk together the olive oil, extra olive oil, lemon juice, chopped fresh herbs, salt, and black pepper.

  • 4

    Drizzle the prepared mixture evenly over the chicken and vegetables, ensuring everything is well coated for maximum flavor.

  • 5

    Place the sheet pan into the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven and let it rest for a couple of minutes before serving to allow the flavors to meld.