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 balanced meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish is lightly dressed with extra virgin olive oil and fresh lemon juice to enhance the natural flavors, creating a satisfying and wholesome dinner option.

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NUTRITION

326kcal
Protein
42.6g
Fat
11.8g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Broccoli

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Black Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Slice the zucchini, red bell pepper, and broccoli into even-sized pieces to ensure uniform roasting.

  • 3

    Place the chicken breast on the sheet pan. Brush both the chicken and vegetables with extra virgin olive oil.

  • 4

    Drizzle lemon juice over the chicken and sprinkle dried thyme, dried rosemary, salt, and pepper over the entire pan.

  • 5

    Arrange the vegetables around the chicken ensuring they are in a single layer for even roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

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 balanced meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish is lightly dressed with extra virgin olive oil and fresh lemon juice to enhance the natural flavors, creating a satisfying and wholesome dinner option.

NUTRITION

326kcal
Protein
42.6g
Fat
11.8g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Broccoli

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Black Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Slice the zucchini, red bell pepper, and broccoli into even-sized pieces to ensure uniform roasting.

  • 3

    Place the chicken breast on the sheet pan. Brush both the chicken and vegetables with extra virgin olive oil.

  • 4

    Drizzle lemon juice over the chicken and sprinkle dried thyme, dried rosemary, salt, and pepper over the entire pan.

  • 5

    Arrange the vegetables around the chicken ensuring they are in a single layer for even roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.