Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant medley of tender lemon herb chicken accompanied by crispy roasted vegetables. This dish burst with fresh flavors from zesty lemon and aromatic herbs, while the colorful vegetables add a satisfying crunch. Perfectly balanced and uncomplicated, this meal suits busy evenings while keeping your health and nutritional goals on track.

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NUTRITION

409kcal
Protein
39.5g
Fat
18.3g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 small Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme/Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with the broccoli, red bell pepper, zucchini, and carrot. Ensure the vegetables are roughly chopped for even roasting.

  • 3

    Drizzle the olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle the fresh herbs, salt, and pepper over all ingredients, ensuring an even coat.

  • 5

    Toss the vegetables gently to coat them in the seasoning, while leaving the chicken intact for a beautiful sear.

  • 6

    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 vegetables are tender with a slight crispiness on the edges.

  • 7

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

Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant medley of tender lemon herb chicken accompanied by crispy roasted vegetables. This dish burst with fresh flavors from zesty lemon and aromatic herbs, while the colorful vegetables add a satisfying crunch. Perfectly balanced and uncomplicated, this meal suits busy evenings while keeping your health and nutritional goals on track.

NUTRITION

409kcal
Protein
39.5g
Fat
18.3g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 small Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme/Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with the broccoli, red bell pepper, zucchini, and carrot. Ensure the vegetables are roughly chopped for even roasting.

  • 3

    Drizzle the olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle the fresh herbs, salt, and pepper over all ingredients, ensuring an even coat.

  • 5

    Toss the vegetables gently to coat them in the seasoning, while leaving the chicken intact for a beautiful sear.

  • 6

    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 vegetables are tender with a slight crispiness on the edges.

  • 7

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