Sheet Pan Lemon Herb Chicken and Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken alongside crispy, roasted vegetables. This dish brings together the bright citrus flavor of lemon with a medley of zucchini, red bell pepper, and carrot, all lightly tossed in olive oil and herbs for a satisfying and nutritious meal.

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NUTRITION

314kcal
Protein
35.6g
Fat
9.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (150g)

1 medium Carrot (61g)

2 teaspoons Olive Oil (10g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Herbs, chopped

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini, red bell pepper, and carrot into even pieces for uniform roasting.

  • 3

    Place the chicken breast and vegetables on a sheet pan. Drizzle olive oil and lemon juice over everything.

  • 4

    Sprinkle with fresh chopped herbs, salt, and pepper. Toss lightly to coat the vegetables evenly.

  • 5

    Arrange the chicken so it's not overcrowded with the veggies.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy at the edges.

  • 7

    Once cooked, remove from the oven and let rest for a few minutes. Slice the chicken and serve alongside the roasted vegetables. Enjoy!

Sheet Pan Lemon Herb Chicken and Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken alongside crispy, roasted vegetables. This dish brings together the bright citrus flavor of lemon with a medley of zucchini, red bell pepper, and carrot, all lightly tossed in olive oil and herbs for a satisfying and nutritious meal.

NUTRITION

314kcal
Protein
35.6g
Fat
9.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (150g)

1 medium Carrot (61g)

2 teaspoons Olive Oil (10g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Herbs, chopped

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini, red bell pepper, and carrot into even pieces for uniform roasting.

  • 3

    Place the chicken breast and vegetables on a sheet pan. Drizzle olive oil and lemon juice over everything.

  • 4

    Sprinkle with fresh chopped herbs, salt, and pepper. Toss lightly to coat the vegetables evenly.

  • 5

    Arrange the chicken so it's not overcrowded with the veggies.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy at the edges.

  • 7

    Once cooked, remove from the oven and let rest for a few minutes. Slice the chicken and serve alongside the roasted vegetables. Enjoy!