Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Red Bell Pepper, diced; 1/2 cup Zucchini, diced; 1/4 cup Red Onion, diced; 1/2 cup Cherry Tomatoes; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 2 cloves Garlic, minced; 1 tsp Mixed Herbs

Sheet Pan Lemon Herb Chicken and 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 and Roasted Vegetables

Savor a delicious, balanced sheet pan dinner featuring tender chicken breast infused with zesty lemon and aromatic herbs, perfectly paired with a medley of roasted vegetables that are crisp on the edges and bursting with flavor.

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NUTRITION

Protein

34.6g

Fat

15.8g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper, diced

1/2 cup Zucchini, diced

1/4 cup Red Onion, diced

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

1 tsp Mixed Herbs

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PREPARATION

1
Preheat the oven to 425°F.
2
Slice the red bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces.
3
Place the chicken breast and all the vegetables on a sheet pan.
4
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and mixed herbs.
5
Drizzle the lemon herb dressing over the chicken and vegetables, ensuring everything is evenly coated.
6
Toss the vegetables gently to distribute the seasonings.
7
Roast in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
8
Remove from oven and let rest for a few minutes before serving.