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.

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and satisfying meal featuring tender lemon herb chicken paired with a colorful medley of crispy roasted vegetables. Fresh broccoli, red bell pepper, zucchini, and red onion are drizzled with olive oil and accented with aromatic garlic, lemon juice, and mixed herbs, creating a dish that's both wholesome and bursting with flavor.

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NUTRITION

369kcal
Protein
43.2g
Fat
9.8g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 Lemon

1 clove Garlic

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, red bell pepper, zucchini, and sliced red onion).

  • 3

    Drizzle the olive oil over the vegetables. Squeeze the juice of the lemon over both the chicken and vegetables, and sprinkle the garlic (minced) and mixed fresh herbs evenly.

  • 4

    Season with salt and pepper to taste.

  • 5

    Toss the vegetables gently to ensure they are well-coated in the oil, lemon, and herbs.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, plate and enjoy your balanced, nutritious meal.

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.

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and satisfying meal featuring tender lemon herb chicken paired with a colorful medley of crispy roasted vegetables. Fresh broccoli, red bell pepper, zucchini, and red onion are drizzled with olive oil and accented with aromatic garlic, lemon juice, and mixed herbs, creating a dish that's both wholesome and bursting with flavor.

NUTRITION

369kcal
Protein
43.2g
Fat
9.8g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 Lemon

1 clove Garlic

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, red bell pepper, zucchini, and sliced red onion).

  • 3

    Drizzle the olive oil over the vegetables. Squeeze the juice of the lemon over both the chicken and vegetables, and sprinkle the garlic (minced) and mixed fresh herbs evenly.

  • 4

    Season with salt and pepper to taste.

  • 5

    Toss the vegetables gently to ensure they are well-coated in the oil, lemon, and herbs.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, plate and enjoy your balanced, nutritious meal.