Name: Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Boneless Skinless Chicken Breast; 1/2 medium Red Bell Pepper; 1 small Zucchini; 1/4 medium Red Onion; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice; 1 garlic clove; 1 teaspoon Mixed Dried Herbs; Salt and Black Pepper to taste

Sheet Pan Lemon Herb Chicken with 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 with Roasted Vegetables

Savor a perfectly balanced sheet pan dinner featuring tender lemon herb chicken accompanied by a colorful medley of roasted red bell pepper, zucchini, and red onion. The vibrant citrus and aromatic herbs create a refreshing, satisfying dish that's as nutritious as it is delicious.

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NUTRITION

Protein

45g

Fat

13.8g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Breast

1/2 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 garlic clove

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Place the chicken breast in the center of the pan. Arrange the sliced red bell pepper, zucchini rounds, and red onion wedges around the chicken.
3
Drizzle olive oil and lemon juice over the chicken and vegetables.
4
Mince the garlic and sprinkle it along with the mixed dried herbs, salt, and pepper over everything.
5
Toss the vegetables lightly so they are evenly coated in the seasoning.
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 tender.
7
Once done, remove from the oven, let it rest for a few minutes, then serve warm.