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

Savor the tangy and aromatic flavors of lemon herb chicken paired with a colorful medley of roasted vegetables. This sheet pan recipe delivers succulent chicken along with crisp broccoli, sweet red bell pepper, tender zucchini, and a hint of carrot, all elevated by a burst of fresh lemon and garlic. It's a filling yet light meal perfect for fueling an active lifestyle.

Try 7 days free, then $12.99 / mo.

NUTRITION

428kcal
Protein
57.4g
Fat
11.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/2 Lemon

1 tsp Olive Oil

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the juice and zest of the lemon, olive oil, minced garlic, and a pinch of salt and pepper. Add chopped fresh herbs if desired (such as thyme or rosemary) for additional flavor.

  • 3

    Place the chicken breast on one side of the sheet pan. Arrange the broccoli, red bell pepper, zucchini, and carrot on the remaining space.

  • 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 reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve with a squeeze of extra lemon juice if desired.

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

Savor the tangy and aromatic flavors of lemon herb chicken paired with a colorful medley of roasted vegetables. This sheet pan recipe delivers succulent chicken along with crisp broccoli, sweet red bell pepper, tender zucchini, and a hint of carrot, all elevated by a burst of fresh lemon and garlic. It's a filling yet light meal perfect for fueling an active lifestyle.

NUTRITION

428kcal
Protein
57.4g
Fat
11.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/2 Lemon

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the juice and zest of the lemon, olive oil, minced garlic, and a pinch of salt and pepper. Add chopped fresh herbs if desired (such as thyme or rosemary) for additional flavor.

  • 3

    Place the chicken breast on one side of the sheet pan. Arrange the broccoli, red bell pepper, zucchini, and carrot on the remaining space.

  • 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 reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve with a squeeze of extra lemon juice if desired.