Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant, balanced meal featuring tender lemon herb roasted chicken paired with an assortment of crispy vegetables. The bright notes of lemon and aromatic herbs elevate the flavor, while the mix of broccoli, zucchini, and red bell pepper delivers crunch and natural sweetness in every bite.

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NUTRITION

428kcal
Protein
47.1g
Fat
19.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Zucchini

1 cup Red Bell Pepper

1 tbsp Olive Oil

1 medium Lemon

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine olive oil, juice from the lemon, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Add the chicken breast to the bowl and coat evenly with the lemon herb mixture.

  • 4

    Place the chicken in the center of the sheet pan.

  • 5

    In the same bowl, toss broccoli, zucchini, and red bell pepper with any remaining olive oil mixture.

  • 6

    Arrange the vegetables around the chicken on the sheet pan, ensuring even spread for crisping.

  • 7

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 8

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant, balanced meal featuring tender lemon herb roasted chicken paired with an assortment of crispy vegetables. The bright notes of lemon and aromatic herbs elevate the flavor, while the mix of broccoli, zucchini, and red bell pepper delivers crunch and natural sweetness in every bite.

NUTRITION

428kcal
Protein
47.1g
Fat
19.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Zucchini

1 cup Red Bell Pepper

1 tbsp Olive Oil

1 medium Lemon

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a large bowl, combine olive oil, juice from the lemon, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Add the chicken breast to the bowl and coat evenly with the lemon herb mixture.

  • 4

    Place the chicken in the center of the sheet pan.

  • 5

    In the same bowl, toss broccoli, zucchini, and red bell pepper with any remaining olive oil mixture.

  • 6

    Arrange the vegetables around the chicken on the sheet pan, ensuring even spread for crisping.

  • 7

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 8

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