Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and satisfying dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish is seasoned with fresh lemon, rosemary, and thyme to elevate the flavors of perfectly roasted broccoli, red bell pepper, and zucchini.

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NUTRITION

368kcal
Protein
52.2g
Fat
10.5g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 cup Zucchini (124g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the pan. Surround with broccoli, sliced red bell pepper, and zucchini.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle dried thyme, dried rosemary, salt, and pepper evenly over all ingredients.

  • 5

    Gently toss the vegetables to coat them well with the oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.

Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and satisfying dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish is seasoned with fresh lemon, rosemary, and thyme to elevate the flavors of perfectly roasted broccoli, red bell pepper, and zucchini.

NUTRITION

368kcal
Protein
52.2g
Fat
10.5g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 cup Zucchini (124g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the pan. Surround with broccoli, sliced red bell pepper, and zucchini.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle dried thyme, dried rosemary, salt, and pepper evenly over all ingredients.

  • 5

    Gently toss the vegetables to coat them well with the oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.