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 and healthy meal featuring tender, herb-infused chicken paired with a medley of sweet and savory roasted vegetables. This dish is simple yet bursting with zesty lemon and aromatic herbs that bring out the natural flavors, finished off with a light drizzle of olive oil for a crispy finish.

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NUTRITION

322kcal
Protein
36.9g
Fat
13.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Dried Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan. Arrange the sliced zucchini, red bell pepper, and red onion around the chicken.

  • 3

    In a small bowl, combine olive oil, lemon juice, minced garlic, dried thyme, salt, and black pepper.

  • 4

    Drizzle the mixture evenly over the chicken and vegetables, ensuring all pieces are lightly coated.

  • 5

    Toss the vegetables gently on the pan to distribute the seasoning.

  • 6

    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 with crispy edges.

  • 7

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

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 and healthy meal featuring tender, herb-infused chicken paired with a medley of sweet and savory roasted vegetables. This dish is simple yet bursting with zesty lemon and aromatic herbs that bring out the natural flavors, finished off with a light drizzle of olive oil for a crispy finish.

NUTRITION

322kcal
Protein
36.9g
Fat
13.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Dried Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan. Arrange the sliced zucchini, red bell pepper, and red onion around the chicken.

  • 3

    In a small bowl, combine olive oil, lemon juice, minced garlic, dried thyme, salt, and black pepper.

  • 4

    Drizzle the mixture evenly over the chicken and vegetables, ensuring all pieces are lightly coated.

  • 5

    Toss the vegetables gently on the pan to distribute the seasoning.

  • 6

    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 with crispy edges.

  • 7

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