Name: Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 1 tbsp Olive Oil; 1/2 Lemon (juiced); 2 cloves Garlic; 1 tsp Mixed Dried Herbs; Salt & Black Pepper to taste

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor the vibrant flavors of tender lemon herb chicken paired with a medley of roasted vegetables. This dish offers a harmonious mix of zesty lemon, fragrant herbs, and perfectly roasted red bell peppers, zucchini, and red onion, making it a satisfying meal that balances protein and deliciousness in every bite.

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NUTRITION

Protein

35.7g

Fat

18.8g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1/2 Lemon (juiced)

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt & Black Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on a sheet pan.
3
Drizzle the olive oil over the vegetables and toss with minced garlic, lemon juice, dried herbs, salt, and pepper.
4
Place the chicken breast on the same sheet pan. Drizzle a little extra olive oil and season with salt, pepper, and additional herbs if desired.
5
Arrange everything in a single layer to ensure even roasting.
6
Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy.
7
Let the chicken rest for a few minutes before slicing. Serve the chicken with the roasted vegetables.