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 this vibrant and nourishing meal featuring tender chicken breast elevated with zesty lemon and fresh herbs, paired with a medley of crisp roasted vegetables. A well-balanced dish that delivers a satisfying mix of textures and flavors in one easy sheet pan recipe.

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NUTRITION

444kcal
Protein
42.1g
Fat
19.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

0.5 medium Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

Pinch of Fresh Thyme and Rosemary

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PREPARATION

  • 1

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

  • 2

    Cut the broccoli into florets, slice the red bell pepper into strips, chop the zucchini into half-moons, and slice the red onion into wedges.

  • 3

    Place the chopped vegetables in a bowl. Add olive oil, lemon juice, minced garlic, and a pinch of fresh thyme and rosemary. Toss well to evenly coat.

  • 4

    Lay the chicken breast on the sheet pan. Season both sides lightly with salt and pepper.

  • 5

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

  • 6

    Roast in the preheated oven for about 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, then 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 this vibrant and nourishing meal featuring tender chicken breast elevated with zesty lemon and fresh herbs, paired with a medley of crisp roasted vegetables. A well-balanced dish that delivers a satisfying mix of textures and flavors in one easy sheet pan recipe.

NUTRITION

444kcal
Protein
42.1g
Fat
19.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

0.5 medium Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

Pinch of Fresh Thyme and Rosemary

PREPARATION

  • 1

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

  • 2

    Cut the broccoli into florets, slice the red bell pepper into strips, chop the zucchini into half-moons, and slice the red onion into wedges.

  • 3

    Place the chopped vegetables in a bowl. Add olive oil, lemon juice, minced garlic, and a pinch of fresh thyme and rosemary. Toss well to evenly coat.

  • 4

    Lay the chicken breast on the sheet pan. Season both sides lightly with salt and pepper.

  • 5

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

  • 6

    Roast in the preheated oven for about 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, then serve warm.