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

Savor this vibrant sheet pan recipe featuring tender lemon herb chicken paired with an assortment of crispy roasted vegetables. The juicy chicken breast is marinated in zesty lemon, garlic, and herbs, then roasted alongside a colorful medley of zucchini, bell pepper, and red onion for a bright and nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

333kcal
Protein
39.2g
Fat
9.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Zucchini

1 cup Red Bell Pepper

1/2 cup Red Onion

1 tsp Olive Oil

Juice & zest from 1/2 Lemon

2 cloves Garlic

1/2 tsp Dried Oregano

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice and zest, minced garlic, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Cut zucchini, red bell pepper, and red onion into bite-sized pieces and add them to the sheet pan around the chicken.

  • 5

    Toss the vegetables with any remaining herb mixture to ensure even coating.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    Serve the chicken sliced with the roasted vegetables on the side.

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

Savor this vibrant sheet pan recipe featuring tender lemon herb chicken paired with an assortment of crispy roasted vegetables. The juicy chicken breast is marinated in zesty lemon, garlic, and herbs, then roasted alongside a colorful medley of zucchini, bell pepper, and red onion for a bright and nutritious meal.

NUTRITION

333kcal
Protein
39.2g
Fat
9.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Zucchini

1 cup Red Bell Pepper

1/2 cup Red Onion

1 tsp Olive Oil

Juice & zest from 1/2 Lemon

2 cloves Garlic

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice and zest, minced garlic, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Cut zucchini, red bell pepper, and red onion into bite-sized pieces and add them to the sheet pan around the chicken.

  • 5

    Toss the vegetables with any remaining herb mixture to ensure even coating.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    Serve the chicken sliced with the roasted vegetables on the side.