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 dinner featuring juicy, lemon herb marinated chicken nestled alongside a colorful medley of roasted vegetables. This dish bursts with fresh flavors and aromatic herbs, creating a perfectly balanced meal that's both light and satisfying.

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NUTRITION

411kcal
Protein
34.5g
Fat
16.7g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 cup Red Bell Pepper, chopped

1 medium Zucchini, sliced

1 medium Carrot, sliced

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Mixed Fresh Herbs (thyme, rosemary)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, whisk together olive oil, lemon juice, minced garlic, mixed fresh herbs, salt, and black pepper.

  • 3

    Place the chicken breast and all the chopped vegetables on a sheet pan.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is nicely coated.

  • 5

    Arrange the chicken in the center and spread the vegetables around it in a single layer for even roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and starting to crisp.

  • 7

    Once done, remove from the oven and let it rest for a few minutes before serving.

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 dinner featuring juicy, lemon herb marinated chicken nestled alongside a colorful medley of roasted vegetables. This dish bursts with fresh flavors and aromatic herbs, creating a perfectly balanced meal that's both light and satisfying.

NUTRITION

411kcal
Protein
34.5g
Fat
16.7g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 cup Red Bell Pepper, chopped

1 medium Zucchini, sliced

1 medium Carrot, sliced

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Mixed Fresh Herbs (thyme, rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, whisk together olive oil, lemon juice, minced garlic, mixed fresh herbs, salt, and black pepper.

  • 3

    Place the chicken breast and all the chopped vegetables on a sheet pan.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is nicely coated.

  • 5

    Arrange the chicken in the center and spread the vegetables around it in a single layer for even roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and starting to crisp.

  • 7

    Once done, remove from the oven and let it rest for a few minutes before serving.