YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables
Savor the vibrant flavors of tender lemon-herb chicken roasted alongside a medley of crispy, color-rich vegetables. This dish brings together zesty lemon, fragrant garlic, and fresh herbs to elevate a perfectly seared chicken breast, complemented by the natural sweetness of red bell pepper, broccoli, and zucchini. An effortless, one-pan meal that's as visually appealing as it is nutritious.
INGREDIENTS
6 oz Chicken Breast
75 g Broccoli
75 g Red Bell Pepper
75 g Zucchini
1 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice (from half lemon)
1 Garlic Clove
1 tbsp Fresh Thyme & Rosemary
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and finely chopped fresh thyme and rosemary.
Place the chicken breast in the center of the sheet pan. Brush both sides generously with the lemon-herb mixture, ensuring it is well-coated.
Cut the broccoli, red bell pepper, and zucchini into evenly sized pieces. Arrange the vegetables around the chicken on the sheet pan.
Drizzle the remaining herb mixture over the vegetables and season everything lightly with salt and pepper.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender with crispy edges.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your balanced, flavorful sheet pan meal!