Sheet Pan Lemon-Herb Chicken with 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

A vibrant and healthy sheet pan dinner featuring tender lemon-herb chicken enhanced by fresh herbs and zesty lemon, alongside perfectly roasted vegetables. This dish offers a delightful balance of juicy protein and caramelized veggies, making it both satisfying and nourishing.

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NUTRITION

303kcal
Protein
39.3g
Fat
10g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 teaspoons Olive Oil

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the bowl and coat it evenly with the marinade.

  • 4

    Arrange the marinated chicken on one side of the sheet pan. On the other side, add broccoli, red bell pepper, and zucchini.

  • 5

    Drizzle any remaining marinade over the vegetables and toss lightly to coat.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

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

Sheet Pan Lemon-Herb Chicken with 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

A vibrant and healthy sheet pan dinner featuring tender lemon-herb chicken enhanced by fresh herbs and zesty lemon, alongside perfectly roasted vegetables. This dish offers a delightful balance of juicy protein and caramelized veggies, making it both satisfying and nourishing.

NUTRITION

303kcal
Protein
39.3g
Fat
10g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 teaspoons Olive Oil

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the bowl and coat it evenly with the marinade.

  • 4

    Arrange the marinated chicken on one side of the sheet pan. On the other side, add broccoli, red bell pepper, and zucchini.

  • 5

    Drizzle any remaining marinade over the vegetables and toss lightly to coat.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

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