YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables
Savor the vibrant flavors of tender, lemon-herbed chicken paired with a medley of crispy, roasted vegetables. This balanced dish features juicy, perfectly seasoned chicken breast complemented by colorful bell peppers, zucchini, and red onion. Enhanced with fresh lemon juice, garlic, and aromatic herbs, it's a clean, versatile meal ideal for a wholesome dinner that satisfies both your taste buds and nutritional goals.
INGREDIENTS
7 oz Chicken Breast
1/2 medium Red Bell Pepper
1 small Zucchini
1/4 medium Red Onion
2 tsp Olive Oil
1 tbsp Lemon Juice
2 cloves Garlic
1 tsp Dried Thyme
1 tsp Dried Rosemary
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Slice the red bell pepper into strips, halve the zucchini lengthwise and cut into half-moons, and slice the red onion into thin wedges.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
Place the 7 oz chicken breast on the sheet pan and brush half of the lemon herb mixture over it. Arrange the prepared vegetables around the chicken.
Drizzle the remaining lemon herb mixture over the vegetables to ensure even seasoning.
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.
Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced and flavorful sheet pan meal!