Sheet Pan Lemon Herb Roasted Chicken and 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 and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant and wholesome sheet pan dinner featuring tender lemon herb marinated chicken breast alongside a medley of crispy vegetables. The bright citrus notes and aromatic herbs elevate the simple, clean flavors of roasted chicken and seasonal veggies, making it a nourishing yet satisfying meal.

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NUTRITION

362kcal
Protein
34.1g
Fat
18g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 small Zucchini (130g)

1 medium Red Bell Pepper (100g)

1/2 small Red Onion (50g)

1 tablespoon Olive Oil (14g)

1/2 Lemon (30g, juice and zest)

Herbs & Spices (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, and a pinch each of thyme, rosemary, and garlic powder.

  • 3

    Place the chicken breast on a sheet pan and brush both sides with the lemon herb mixture. Let it marinate while you prepare the vegetables.

  • 4

    Slice the zucchini into rounds, cut the red bell pepper into strips, and slice the red onion into thin wedges.

  • 5

    Toss the vegetables in any remaining lemon herb mixture until evenly coated, then spread them evenly on the sheet pan around the chicken.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

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

Sheet Pan Lemon Herb Roasted Chicken and 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 and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant and wholesome sheet pan dinner featuring tender lemon herb marinated chicken breast alongside a medley of crispy vegetables. The bright citrus notes and aromatic herbs elevate the simple, clean flavors of roasted chicken and seasonal veggies, making it a nourishing yet satisfying meal.

NUTRITION

362kcal
Protein
34.1g
Fat
18g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 small Zucchini (130g)

1 medium Red Bell Pepper (100g)

1/2 small Red Onion (50g)

1 tablespoon Olive Oil (14g)

1/2 Lemon (30g, juice and zest)

Herbs & Spices (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, and a pinch each of thyme, rosemary, and garlic powder.

  • 3

    Place the chicken breast on a sheet pan and brush both sides with the lemon herb mixture. Let it marinate while you prepare the vegetables.

  • 4

    Slice the zucchini into rounds, cut the red bell pepper into strips, and slice the red onion into thin wedges.

  • 5

    Toss the vegetables in any remaining lemon herb mixture until evenly coated, then spread them evenly on the sheet pan around the chicken.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

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