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, one-pan meal featuring tender, citrus-infused chicken paired with a medley of perfectly roasted vegetables. The bright notes of lemon and fresh herbs combine to elevate this wholesome dish, making it as visually appealing as it is delicious.

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NUTRITION

464kcal
Protein
38.7g
Fat
18.5g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1/4 Red Onion

1/2 Lemon (juiced)

2 cloves Garlic

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini, red bell pepper, carrot, and red onion into uniform pieces.

  • 3

    Place the vegetables on a large sheet pan. Drizzle with olive oil, add minced garlic, and sprinkle with chopped fresh herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, and a drizzle of lemon juice.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the sheet pan.

  • 6

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

  • 7

    Once cooked, remove from the oven and let rest for a few minutes before serving. Garnish with a squeeze of fresh lemon juice if desired.

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, one-pan meal featuring tender, citrus-infused chicken paired with a medley of perfectly roasted vegetables. The bright notes of lemon and fresh herbs combine to elevate this wholesome dish, making it as visually appealing as it is delicious.

NUTRITION

464kcal
Protein
38.7g
Fat
18.5g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Carrot

1/4 Red Onion

1/2 Lemon (juiced)

2 cloves Garlic

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini, red bell pepper, carrot, and red onion into uniform pieces.

  • 3

    Place the vegetables on a large sheet pan. Drizzle with olive oil, add minced garlic, and sprinkle with chopped fresh herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, and a drizzle of lemon juice.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the sheet pan.

  • 6

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

  • 7

    Once cooked, remove from the oven and let rest for a few minutes before serving. Garnish with a squeeze of fresh lemon juice if desired.