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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a bright and flavorful dinner featuring tender lemon herb chicken paired with a rainbow of roasted vegetables. This meal bursts with zesty lemon, aromatic herbs, and a perfect blend of textures, making it both delicious and nutritious—a simple yet satisfying dish ready in one sheet pan.

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NUTRITION

344kcal
Protein
44.3g
Fat
12.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes

1/2 cup Zucchini

2 tsp Olive Oil

1/2 Lemon (juice)

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine olive oil, lemon juice, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon herb marinade.

  • 4

    Arrange the broccoli, cherry tomatoes, and zucchini around the chicken. Drizzle any remaining marinade over the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

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

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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a bright and flavorful dinner featuring tender lemon herb chicken paired with a rainbow of roasted vegetables. This meal bursts with zesty lemon, aromatic herbs, and a perfect blend of textures, making it both delicious and nutritious—a simple yet satisfying dish ready in one sheet pan.

NUTRITION

344kcal
Protein
44.3g
Fat
12.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes

1/2 cup Zucchini

2 tsp Olive Oil

1/2 Lemon (juice)

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine olive oil, lemon juice, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon herb marinade.

  • 4

    Arrange the broccoli, cherry tomatoes, and zucchini around the chicken. Drizzle any remaining marinade over the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

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