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 dinner of zesty lemon herb chicken paired with a medley of crispy roasted vegetables. This dish delivers a perfect blend of tangy brightness, fresh herbs, and roasted goodness, all from a single sheet pan for easy clean-up and maximum flavor.

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NUTRITION

324kcal
Protein
37.1g
Fat
13.5g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

½ medium Red Bell Pepper

½ medium Zucchini

¼ medium Red Onion

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

3 sprigs Fresh Thyme

3 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the 6 oz chicken breast on the sheet pan. Drizzle with 2 teaspoons of olive oil and lemon juice.

  • 3

    Slice the red bell pepper, zucchini, and red onion into even pieces. Arrange them around the chicken on the sheet pan.

  • 4

    Sprinkle salt, pepper, and tear the fresh thyme and rosemary over the chicken and vegetables.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with the olive oil, lemon juice, and herbs.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are crispy on the edges.

  • 7

    Remove from oven, let rest for a few minutes, then serve and enjoy your well-balanced, flavorful meal.

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 dinner of zesty lemon herb chicken paired with a medley of crispy roasted vegetables. This dish delivers a perfect blend of tangy brightness, fresh herbs, and roasted goodness, all from a single sheet pan for easy clean-up and maximum flavor.

NUTRITION

324kcal
Protein
37.1g
Fat
13.5g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

½ medium Red Bell Pepper

½ medium Zucchini

¼ medium Red Onion

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

3 sprigs Fresh Thyme

3 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the 6 oz chicken breast on the sheet pan. Drizzle with 2 teaspoons of olive oil and lemon juice.

  • 3

    Slice the red bell pepper, zucchini, and red onion into even pieces. Arrange them around the chicken on the sheet pan.

  • 4

    Sprinkle salt, pepper, and tear the fresh thyme and rosemary over the chicken and vegetables.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with the olive oil, lemon juice, and herbs.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are crispy on the edges.

  • 7

    Remove from oven, let rest for a few minutes, then serve and enjoy your well-balanced, flavorful meal.