Sheet Pan Lemon-Herb Roasted Chicken with 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 with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

Enjoy tender lemon-herb infused chicken paired with a medley of crispy roasted vegetables, all prepared on one sheet pan for a simple yet satisfying meal. The bright citrus notes and savory herbs elevate this dish to a comforting dinner that’s both nutritious and delicious.

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NUTRITION

377kcal
Protein
34.1g
Fat
18.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 cup chopped Bell Pepper

1/2 medium Red Onion

1/2 Lemon (juiced and zested)

1 tablespoon Olive Oil

1 clove Garlic

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and add chopped zucchini, bell pepper, and red onion around it.

  • 3

    In a small bowl, combine the olive oil, juice and zest of half a lemon, minced garlic, dried herbs, salt, and pepper to create the marinade.

  • 4

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

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Lemon-Herb Roasted Chicken with 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 with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Vegetables

Enjoy tender lemon-herb infused chicken paired with a medley of crispy roasted vegetables, all prepared on one sheet pan for a simple yet satisfying meal. The bright citrus notes and savory herbs elevate this dish to a comforting dinner that’s both nutritious and delicious.

NUTRITION

377kcal
Protein
34.1g
Fat
18.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 cup chopped Bell Pepper

1/2 medium Red Onion

1/2 Lemon (juiced and zested)

1 tablespoon Olive Oil

1 clove Garlic

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and add chopped zucchini, bell pepper, and red onion around it.

  • 3

    In a small bowl, combine the olive oil, juice and zest of half a lemon, minced garlic, dried herbs, salt, and pepper to create the marinade.

  • 4

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

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.