Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a balanced medley of succulent lemon herb chicken paired with a colorful mix of crispy roasted vegetables. This dish brings together tender chicken breast infused with zesty lemon and fresh herbs, and a medley of broccoli, red bell pepper, and zucchini roasted to perfection with a drizzle of olive oil. A satisfying, nutrient-packed meal that's perfectly portioned for your health goals.

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NUTRITION

321kcal
Protein
39.6g
Fat
11.6g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces, then toss in a light drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the vegetables on the sheet pan around the chicken in a single layer.

  • 6

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

  • 7

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

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a balanced medley of succulent lemon herb chicken paired with a colorful mix of crispy roasted vegetables. This dish brings together tender chicken breast infused with zesty lemon and fresh herbs, and a medley of broccoli, red bell pepper, and zucchini roasted to perfection with a drizzle of olive oil. A satisfying, nutrient-packed meal that's perfectly portioned for your health goals.

NUTRITION

321kcal
Protein
39.6g
Fat
11.6g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces, then toss in a light drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the vegetables on the sheet pan around the chicken in a single layer.

  • 6

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

  • 7

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