Name: Sheet Pan Lemon-Herb Chicken and Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.5 cup sliced Red Bell Pepper; 0.5 cup sliced Zucchini; 0.25 cup sliced Red Onion; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic; 2 tbsp chopped Fresh Herbs (Rosemary, Thyme); Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal with tender lemon-herb chicken and a medley of crispy roasted vegetables. The dish bursts with aromatic herbs and a refreshing citrus zing, perfect for a satisfying dinner that packs a flavorful punch.

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NUTRITION

Protein

37.2g

Fat

18.6g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup sliced Red Bell Pepper

0.5 cup sliced Zucchini

0.25 cup sliced Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp chopped Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the chicken breast and add the sliced red bell pepper, zucchini, and red onion.
3
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.
4
Drizzle the mixture evenly over the chicken and vegetables, ensuring well-coated pieces.
5
Toss the vegetables lightly to distribute the seasonings and arrange them around the chicken.
6
Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with a slight crisp.
7
Remove from the oven, let rest for a few minutes, and serve immediately.