Sheet Pan Lemon-Herb Chicken with Fiber-Rich 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 Fiber-Rich Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Fiber-Rich Roasted Vegetables

Enjoy a bright, savory dish featuring tender lemon-herb chicken paired with a colorful medley of fiber-packed vegetables. Perfectly roasted on a single sheet pan, this meal offers a delightful balance of tangy citrus and aromatic herbs with a satisfying crunch from the veggies.

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NUTRITION

362kcal
Protein
37.8g
Fat
17.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Fresh Rosemary and Thyme to taste

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 small bowl, whisk together olive oil, lemon juice, chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush with the lemon-herb mixture, making sure to coat it evenly.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon-herb mixture over the vegetables, toss lightly to coat, and spread them out in an even layer.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven and let the dish rest for a few minutes before serving. Enjoy your wholesome, nutrient-packed meal!

Sheet Pan Lemon-Herb Chicken with Fiber-Rich 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 Fiber-Rich Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Fiber-Rich Roasted Vegetables

Enjoy a bright, savory dish featuring tender lemon-herb chicken paired with a colorful medley of fiber-packed vegetables. Perfectly roasted on a single sheet pan, this meal offers a delightful balance of tangy citrus and aromatic herbs with a satisfying crunch from the veggies.

NUTRITION

362kcal
Protein
37.8g
Fat
17.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Fresh Rosemary and Thyme to taste

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush with the lemon-herb mixture, making sure to coat it evenly.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon-herb mixture over the vegetables, toss lightly to coat, and spread them out in an even layer.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven and let the dish rest for a few minutes before serving. Enjoy your wholesome, nutrient-packed meal!