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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish bursts with fresh citrus aroma and a perfect blend of herbs, offering a deliciously balanced meal that's as pleasing to the eye as it is to the palate.

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NUTRITION

332kcal
Protein
36.2g
Fat
9.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini

1 cup Cherry Tomatoes

1/2 medium Red Onion

1.5 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Black 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, mix olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast and all chopped vegetables (mixed bell peppers, zucchini, cherry tomatoes, and red onion) on the sheet pan.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 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 and slightly caramelized.

  • 6

    Remove from oven, let rest for a couple of minutes, then serve immediately.

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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish bursts with fresh citrus aroma and a perfect blend of herbs, offering a deliciously balanced meal that's as pleasing to the eye as it is to the palate.

NUTRITION

332kcal
Protein
36.2g
Fat
9.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini

1 cup Cherry Tomatoes

1/2 medium Red Onion

1.5 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast and all chopped vegetables (mixed bell peppers, zucchini, cherry tomatoes, and red onion) on the sheet pan.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 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 and slightly caramelized.

  • 6

    Remove from oven, let rest for a couple of minutes, then serve immediately.