Name: Sheet Pan Lemon Herb Chicken and Roasted Crispy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Zucchini; 1 medium Red Bell Pepper; 1 cup Broccoli; 1/2 Red Onion; 1 tbsp Olive Oil; 1/2 Lemon (juice & zest); 1 tsp Dried Thyme; 1 tsp Dried Rosemary; 1/2 tsp Garlic Powder; Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken and Roasted Crispy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Crispy Vegetables

Enjoy a vibrant, wholesome meal featuring tender lemon herb chicken paired with a medley of oven-roasted vegetables. This one-pan dish bursts with fresh flavors and a crispy finish that makes for an easy, satisfying meal any time of day.

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NUTRITION

Protein

42.4g

Fat

19.3g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli

1/2 Red Onion

1 tbsp Olive Oil

1/2 Lemon (juice & zest)

1 tsp Dried Thyme

1 tsp Dried Rosemary

1/2 tsp Garlic Powder

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
Slice the zucchini, red bell pepper, and red onion into bite-sized pieces. Break the broccoli into florets.
3
In a large bowl, toss the vegetables with olive oil, salt, pepper, dried thyme, dried rosemary, and garlic powder.
4
Place the chicken breast on the sheet pan and season with salt, pepper, and a squeeze of fresh lemon juice. Add lemon zest over the top.
5
Arrange the seasoned vegetables around the chicken in a single layer.
6
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly crispy.
7
Remove from oven, let rest for a few minutes, and serve warm.