Sheet Pan Lemon Herb Chicken and Roasted Vegetable Bowl

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 Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Bowl

Enjoy a vibrant and well-balanced bowl featuring tender lemon herb chicken paired with an assortment of roasted vegetables. This dish showcases freshly roasted broccoli, red bell pepper, and zucchini, all enhanced by a zesty lemon marinade and a drizzle of olive oil. The result is a satisfying meal with bright, citrusy notes and a comforting, roasted flavor profile perfect for any time of day.

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NUTRITION

515kcal
Protein
59.5g
Fat
21.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Lemon

1 tbsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

2 tbsp Fresh Herbs (optional)

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the juice of the lemon, olive oil, a pinch of salt and pepper, and chopped fresh herbs. Stir to form the marinade.

  • 3

    Place the chicken breast on a sheet pan and coat it on all sides with the lemon herb marinade.

  • 4

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

  • 5

    Toss the vegetables in any remaining marinade from the bowl so they are evenly coated.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, slice the chicken if desired, and serve together in a bowl.

  • 8

    Enjoy your bright and flavorful sheet pan meal!

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Bowl

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 Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Bowl

Enjoy a vibrant and well-balanced bowl featuring tender lemon herb chicken paired with an assortment of roasted vegetables. This dish showcases freshly roasted broccoli, red bell pepper, and zucchini, all enhanced by a zesty lemon marinade and a drizzle of olive oil. The result is a satisfying meal with bright, citrusy notes and a comforting, roasted flavor profile perfect for any time of day.

NUTRITION

515kcal
Protein
59.5g
Fat
21.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Lemon

1 tbsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

2 tbsp Fresh Herbs (optional)

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the juice of the lemon, olive oil, a pinch of salt and pepper, and chopped fresh herbs. Stir to form the marinade.

  • 3

    Place the chicken breast on a sheet pan and coat it on all sides with the lemon herb marinade.

  • 4

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

  • 5

    Toss the vegetables in any remaining marinade from the bowl so they are evenly coated.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, slice the chicken if desired, and serve together in a bowl.

  • 8

    Enjoy your bright and flavorful sheet pan meal!