Sheet Pan Lemon Herb Chicken and 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 and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a light yet satisfying meal featuring tender lemon herb chicken accompanied by a colorful medley of roasted vegetables. This dish offers a perfect balance of tangy lemon, aromatic herbs, and the natural sweetness of roasted veggies, making it an ideal option for a nutritious dinner that’s both flavorful and visually appealing.

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NUTRITION

430kcal
Protein
41.9g
Fat
19.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1/2 Lemon

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh 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 bite-sized pieces of chicken breast. Surround with florets of broccoli, sliced red bell pepper strips, and slices of zucchini.

  • 3

    In a small bowl, whisk together olive oil, juice from half a lemon, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 4

    Drizzle the lemon herb mixture over the chicken and vegetables, ensuring even coating.

  • 5

    Toss the vegetables gently so they are all well coated in the seasoning.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender with a slight char on the edges.

  • 7

    Remove from the oven, give a quick stir, and serve immediately.

Sheet Pan Lemon Herb Chicken and 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 and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a light yet satisfying meal featuring tender lemon herb chicken accompanied by a colorful medley of roasted vegetables. This dish offers a perfect balance of tangy lemon, aromatic herbs, and the natural sweetness of roasted veggies, making it an ideal option for a nutritious dinner that’s both flavorful and visually appealing.

NUTRITION

430kcal
Protein
41.9g
Fat
19.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1/2 Lemon

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange bite-sized pieces of chicken breast. Surround with florets of broccoli, sliced red bell pepper strips, and slices of zucchini.

  • 3

    In a small bowl, whisk together olive oil, juice from half a lemon, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 4

    Drizzle the lemon herb mixture over the chicken and vegetables, ensuring even coating.

  • 5

    Toss the vegetables gently so they are all well coated in the seasoning.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender with a slight char on the edges.

  • 7

    Remove from the oven, give a quick stir, and serve immediately.