Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a burst of citrus and herb flavors with tender, oven-roasted chicken paired with a colorful medley of broccoli, bell pepper, and zucchini. This sheet pan dinner delivers a satisfying crunch and aromatic zest in every bite, making it a wholesome and visually appealing meal.

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NUTRITION

524kcal
Protein
59.5g
Fat
21.5g
Carbs
26.4g

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 (juiced)

1 Garlic Clove

1 tsp Mixed Dried Herbs

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and separate the broccoli into florets.

  • 3

    In a large bowl, toss the vegetables with olive oil, salt, black pepper, and mixed dried herbs.

  • 4

    Place the chicken breast on the prepared sheet pan. Mince the garlic and mix it with lemon juice, a pinch of salt, and pepper, then rub this mixture over the chicken.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving with the roasted vegetables.

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a burst of citrus and herb flavors with tender, oven-roasted chicken paired with a colorful medley of broccoli, bell pepper, and zucchini. This sheet pan dinner delivers a satisfying crunch and aromatic zest in every bite, making it a wholesome and visually appealing meal.

NUTRITION

524kcal
Protein
59.5g
Fat
21.5g
Carbs
26.4g

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 (juiced)

1 Garlic Clove

1 tsp Mixed Dried Herbs

Salt and Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and separate the broccoli into florets.

  • 3

    In a large bowl, toss the vegetables with olive oil, salt, black pepper, and mixed dried herbs.

  • 4

    Place the chicken breast on the prepared sheet pan. Mince the garlic and mix it with lemon juice, a pinch of salt, and pepper, then rub this mixture over the chicken.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving with the roasted vegetables.