Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Savor the zesty freshness of lemon herb chicken paired with a medley of vibrant roasted vegetables. This easy sheet pan dinner features tender chicken breast, crisp zucchini, sweet red bell pepper, red onion and juicy cherry tomatoes all drizzled in a lemon garlic herb marinade. A perfect balance of flavors with a bright, citrus finish.

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NUTRITION

529kcal
Protein
55.3g
Fat
21.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 Garlic Clove

1 tsp Mixed Fresh Herbs

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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 the olive oil, lemon juice, minced garlic, chopped fresh thyme and rosemary, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped zucchini, red bell pepper, red onion, and cherry tomatoes around the chicken.

  • 4

    Drizzle the marinade evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charred edges.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Savor the zesty freshness of lemon herb chicken paired with a medley of vibrant roasted vegetables. This easy sheet pan dinner features tender chicken breast, crisp zucchini, sweet red bell pepper, red onion and juicy cherry tomatoes all drizzled in a lemon garlic herb marinade. A perfect balance of flavors with a bright, citrus finish.

NUTRITION

529kcal
Protein
55.3g
Fat
21.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 Garlic Clove

1 tsp Mixed Fresh Herbs

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh thyme and rosemary, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped zucchini, red bell pepper, red onion, and cherry tomatoes around the chicken.

  • 4

    Drizzle the marinade evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charred edges.

  • 6

    Remove from the oven and let rest for a few minutes before serving.