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.

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant one-pan dinner featuring succulent lemon herb chicken paired with a medley of crispy roasted vegetables. This dish offers a delightful balance of protein and fresh produce, enhanced by zesty lemon juice and fragrant herbs for a burst of flavor in every bite.

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NUTRITION

381kcal
Protein
50.1g
Fat
11.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan. Drizzle with lemon juice and season with salt, pepper, and tuck in the fresh thyme and rosemary sprigs.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into rounds or half-moons.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, pepper, and a few extra leaves of thyme and rosemary if desired.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer, ensuring they are evenly distributed for even roasting.

  • 6

    Place the sheet pan in 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.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve the chicken alongside the roasted vegetables.

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.

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant one-pan dinner featuring succulent lemon herb chicken paired with a medley of crispy roasted vegetables. This dish offers a delightful balance of protein and fresh produce, enhanced by zesty lemon juice and fragrant herbs for a burst of flavor in every bite.

NUTRITION

381kcal
Protein
50.1g
Fat
11.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan. Drizzle with lemon juice and season with salt, pepper, and tuck in the fresh thyme and rosemary sprigs.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into rounds or half-moons.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, pepper, and a few extra leaves of thyme and rosemary if desired.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer, ensuring they are evenly distributed for even roasting.

  • 6

    Place the sheet pan in 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.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve the chicken alongside the roasted vegetables.