Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.5 cup Red Bell Pepper slices; 0.5 cup Zucchini slices; 0.5 cup Broccoli florets; 0.25 cup Red Onion slices; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dried Oregano; 1 tsp Dried Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor a light yet flavorful dish featuring tender lemon herb marinated chicken paired with a medley of vibrant roasted vegetables. This sheet pan dinner is designed to be a one-pan wonder, combining the zesty brightness of lemon with aromatic herbs and perfectly caramelized vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.7g

Fat

9.4g

Carbs

20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Red Bell Pepper slices

0.5 cup Zucchini slices

0.5 cup Broccoli florets

0.25 cup Red Onion slices

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F.
2
In a small bowl, whisk together lemon juice, olive oil, dried oregano, dried thyme, salt, and pepper.
3
Place the chicken breast in the center of a sheet pan. Arrange the red bell pepper, zucchini, broccoli, and red onion around the chicken.
4
Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.
5
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slight charred edges.
6
Remove from the oven, let rest for a few minutes, then serve warm.