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 cup chopped Red Bell Pepper; 1 cup sliced Zucchini; 0.5 cup sliced Red Onion; 1 tbsp Lemon Juice; 2 tsp Olive Oil; 1 clove Garlic, minced; 1 tsp Dried Mixed Herbs (Rosemary & Thyme)

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 this vibrant and health-conscious dish featuring tender, juicy lemon herb chicken paired with a colorful medley of roasted vegetables. The zesty lemon drizzle and aromatic herbs elevate every bite, making it a wholesome meal that’s as nourishing as it is delicious.

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NUTRITION

Protein

35.3g

Fat

13.3g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

0.5 cup sliced Red Onion

1 tbsp Lemon Juice

2 tsp Olive Oil

1 clove Garlic, minced

1 tsp Dried Mixed Herbs (Rosemary & Thyme)

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Place the chicken breast in the center of the sheet pan. Surround with chopped red bell pepper, sliced zucchini, and red onion.
3
In a small bowl, combine lemon juice, olive oil, minced garlic, and dried mixed herbs. Stir well to create a marinade.
4
Drizzle the marinade evenly over the chicken and vegetables, ensuring everything is lightly coated.
5
Season with salt and pepper to taste.
6
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight char.
7
Remove from the oven and let rest for a few minutes before serving for optimal flavor.