Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Savor tender, lemon-herb marinated chicken paired with a medley of crispy, sheet pan roasted vegetables. This well-balanced dish delivers bright, zesty flavors alongside a satisfying crunchy texture for a wholesome meal.

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NUTRITION

327kcal
Protein
39.0g
Fat
11.7g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

1 piece (120g) Chicken Breast

50g Broccoli

50g Red Bell Pepper

50g Zucchini

50g Red Onion

1.5 tsp Olive Oil

1/2 Lemon (juice & zest)

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt & 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 olive oil, juice and zest from half a lemon, chopped fresh thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan. Arrange broccoli, red bell pepper, zucchini, and red onion on the other side.

  • 4

    Drizzle half of the lemon-herb mixture over the chicken and the remaining over the vegetables, tossing gently to coat all pieces evenly.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables and enjoy!

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Savor tender, lemon-herb marinated chicken paired with a medley of crispy, sheet pan roasted vegetables. This well-balanced dish delivers bright, zesty flavors alongside a satisfying crunchy texture for a wholesome meal.

NUTRITION

327kcal
Protein
39.0g
Fat
11.7g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

1 piece (120g) Chicken Breast

50g Broccoli

50g Red Bell Pepper

50g Zucchini

50g Red Onion

1.5 tsp Olive Oil

1/2 Lemon (juice & zest)

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt & 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 olive oil, juice and zest from half a lemon, chopped fresh thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan. Arrange broccoli, red bell pepper, zucchini, and red onion on the other side.

  • 4

    Drizzle half of the lemon-herb mixture over the chicken and the remaining over the vegetables, tossing gently to coat all pieces evenly.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables and enjoy!