Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy this vibrant sheet pan meal featuring tender lemon herb roasted chicken paired with a medley of crispy vegetables. The succulent chicken is infused with fresh lemon juice and aromatic herbs, perfectly complementing the sweet crunch of bell pepper, zucchini, and red onion. This balanced dish delivers a satisfying burst of flavor with every bite.

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NUTRITION

366kcal
Protein
46.2g
Fat
10.3g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (100g)

1 small Red Onion (70g)

2 tbsp Lemon Juice (30g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Herbs (thyme, rosemary) (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on the sheet pan. Arrange sliced red bell pepper, zucchini, and red onion around the chicken.

  • 4

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

  • 5

    Roast in the oven 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, let it rest for a few minutes, and then serve warm.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy this vibrant sheet pan meal featuring tender lemon herb roasted chicken paired with a medley of crispy vegetables. The succulent chicken is infused with fresh lemon juice and aromatic herbs, perfectly complementing the sweet crunch of bell pepper, zucchini, and red onion. This balanced dish delivers a satisfying burst of flavor with every bite.

NUTRITION

366kcal
Protein
46.2g
Fat
10.3g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (100g)

1 small Red Onion (70g)

2 tbsp Lemon Juice (30g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Herbs (thyme, rosemary) (3g)

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, whisk together lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Arrange sliced red bell pepper, zucchini, and red onion around the chicken.

  • 4

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

  • 5

    Roast in the oven 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, let it rest for a few minutes, and then serve warm.