Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant and wholesome dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The bright notes of lemon and rosemary perfectly complement the savory garlic-infused chicken, while the roasted bell peppers, zucchini, red onion, and cherry tomatoes add a burst of natural sweetness and texture. A balanced dish that's as nutritious as it is delicious!

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NUTRITION

330kcal
Protein
45.4g
Fat
9.8g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup Zucchini (~45g)

1 small Red Onion (~25g)

1/2 cup Bell Pepper (~45g)

1 tsp Olive Oil (~5g)

1 tbsp Lemon Juice (~15g)

1 clove Garlic (~3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan and surround it with cherry tomatoes, zucchini slices, red onion wedges, and bell pepper pieces.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season with salt and black pepper.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables.

  • 5

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

  • 6

    Once cooked, allow the dish to rest for 5 minutes before serving. Enjoy your balanced and flavorful meal!

Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant and wholesome dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The bright notes of lemon and rosemary perfectly complement the savory garlic-infused chicken, while the roasted bell peppers, zucchini, red onion, and cherry tomatoes add a burst of natural sweetness and texture. A balanced dish that's as nutritious as it is delicious!

NUTRITION

330kcal
Protein
45.4g
Fat
9.8g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/2 cup Cherry Tomatoes (~75g)

1/2 cup Zucchini (~45g)

1 small Red Onion (~25g)

1/2 cup Bell Pepper (~45g)

1 tsp Olive Oil (~5g)

1 tbsp Lemon Juice (~15g)

1 clove Garlic (~3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan and surround it with cherry tomatoes, zucchini slices, red onion wedges, and bell pepper pieces.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season with salt and black pepper.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables.

  • 5

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

  • 6

    Once cooked, allow the dish to rest for 5 minutes before serving. Enjoy your balanced and flavorful meal!