Sheet Pan Lemon Garlic 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 Garlic Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken and Roasted Vegetables

Enjoy a vibrant and satisfying meal featuring tender, juicy chicken breast drizzled with lemon garlic marinade, joined by a colorful medley of roasted broccoli, red bell pepper, and zucchini. The simplicity of the sheet pan preparation enhances the fresh, natural flavors, making it a perfect balanced meal for a busy day.

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NUTRITION

421kcal
Protein
55g
Fat
8.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

2 Garlic Cloves

1/2 Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the olive oil, minced garlic, and lemon juice.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush both sides of the chicken with the lemon garlic mixture.

  • 4

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon garlic mixture over the vegetables and season everything with salt and pepper to taste.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and plate with the roasted vegetables. Enjoy!

Sheet Pan Lemon Garlic 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 Garlic Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken and Roasted Vegetables

Enjoy a vibrant and satisfying meal featuring tender, juicy chicken breast drizzled with lemon garlic marinade, joined by a colorful medley of roasted broccoli, red bell pepper, and zucchini. The simplicity of the sheet pan preparation enhances the fresh, natural flavors, making it a perfect balanced meal for a busy day.

NUTRITION

421kcal
Protein
55g
Fat
8.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

2 Garlic Cloves

1/2 Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the olive oil, minced garlic, and lemon juice.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush both sides of the chicken with the lemon garlic mixture.

  • 4

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon garlic mixture over the vegetables and season everything with salt and pepper to taste.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and plate with the roasted vegetables. Enjoy!