Sheet Pan Lemon-Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Vegetables

Enjoy this vibrant sheet pan dinner featuring tender lemon-herb chicken paired with a medley of crisp, roasted vegetables. The juicy chicken is marinated in fresh lemon juice and aromatic herbs, then roasted to perfection alongside red bell pepper, broccoli, red onion, and zucchini. A drizzle of olive oil enhances the flavors while keeping the dish light yet satisfying.

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NUTRITION

349kcal
Protein
42.4g
Fat
9.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli Florets

1/4 medium Red Onion

1 small Zucchini

1 tsp Olive Oil

1 tbsp 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 (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped red bell pepper, broccoli florets, sliced red onion, and zucchini around the chicken.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven, let rest for a couple of minutes, and then serve immediately.

Sheet Pan Lemon-Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Vegetables

Enjoy this vibrant sheet pan dinner featuring tender lemon-herb chicken paired with a medley of crisp, roasted vegetables. The juicy chicken is marinated in fresh lemon juice and aromatic herbs, then roasted to perfection alongside red bell pepper, broccoli, red onion, and zucchini. A drizzle of olive oil enhances the flavors while keeping the dish light yet satisfying.

NUTRITION

349kcal
Protein
42.4g
Fat
9.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli Florets

1/4 medium Red Onion

1 small Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Black 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, whisk together lemon juice, olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped red bell pepper, broccoli florets, sliced red onion, and zucchini around the chicken.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven, let rest for a couple of minutes, and then serve immediately.