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, one-pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The dish is lightly drizzled with olive oil and a squeeze of fresh lemon, delivering a burst of citrus flavor that perfectly complements the aromatic herbs and perfectly roasted veggies.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
37.2g
Fat
13.7g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 cup Red Bell Pepper

0.5 medium Red Onion

2 tsp Olive Oil

0.5 medium Lemon

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Slice the zucchini into half-moons, cut the red bell pepper into strips, and thinly slice the red onion.

  • 3

    Place chicken breast on the sheet pan. In a small bowl, whisk together olive oil, juice from half a lemon, minced garlic, mixed dried herbs, salt, and pepper.

  • 4

    Brush the chicken breast with the lemon herb mixture and arrange the sliced vegetables around the chicken.

  • 5

    Drizzle any remaining mixture over the vegetables, ensuring they are evenly coated.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from the oven and let it rest for a few minutes before serving for optimal flavor and juiciness.

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, one-pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The dish is lightly drizzled with olive oil and a squeeze of fresh lemon, delivering a burst of citrus flavor that perfectly complements the aromatic herbs and perfectly roasted veggies.

NUTRITION

347kcal
Protein
37.2g
Fat
13.7g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 cup Red Bell Pepper

0.5 medium Red Onion

2 tsp Olive Oil

0.5 medium Lemon

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the zucchini into half-moons, cut the red bell pepper into strips, and thinly slice the red onion.

  • 3

    Place chicken breast on the sheet pan. In a small bowl, whisk together olive oil, juice from half a lemon, minced garlic, mixed dried herbs, salt, and pepper.

  • 4

    Brush the chicken breast with the lemon herb mixture and arrange the sliced vegetables around the chicken.

  • 5

    Drizzle any remaining mixture over the vegetables, ensuring they are evenly coated.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from the oven and let it rest for a few minutes before serving for optimal flavor and juiciness.