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 vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The dish bursts with fresh citrus notes and aromatic herbs, making every bite a satisfying balance of savory and bright flavors.

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NUTRITION

332kcal
Protein
31.1g
Fat
16.6g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

100g Broccoli

100g Red Bell Pepper

100g Zucchini

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and 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

    In a small bowl, mix olive oil, lemon juice, finely chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Cut broccoli into florets, slice red bell pepper into strips, and cut zucchini into rounds. Arrange the vegetables around the chicken.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, ensuring they’re evenly coated.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven and let 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 vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The dish bursts with fresh citrus notes and aromatic herbs, making every bite a satisfying balance of savory and bright flavors.

NUTRITION

332kcal
Protein
31.1g
Fat
16.6g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

100g Broccoli

100g Red Bell Pepper

100g Zucchini

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, finely chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Cut broccoli into florets, slice red bell pepper into strips, and cut zucchini into rounds. Arrange the vegetables around the chicken.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, ensuring they’re evenly coated.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

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