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 and nourishing sheet pan meal featuring tender, juicy chicken breast infused with zesty lemon and aromatic herbs, accompanied by a colorful medley of roasted bell pepper, zucchini, and red onion. This balanced dish is as visually appealing as it is delicious, perfect for a wholesome weeknight dinner.

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NUTRITION

516kcal
Protein
56.7g
Fat
18.3g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~150g)

1 medium Zucchini (~196g)

1 small Red Onion (~70g)

1 tbsp Olive Oil (14g)

1 Lemon (50g)

2 cloves Garlic (~6g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the bell pepper, zucchini, and red onion into even pieces. Mince the garlic and chop the fresh rosemary and thyme.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround it with the chopped vegetables.

  • 4

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

  • 5

    Sprinkle the minced garlic, chopped rosemary, and thyme evenly over the pan. Season with salt and pepper to taste.

  • 6

    Toss the vegetables gently to ensure they are well-coated in the herbs and olive oil.

  • 7

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    If desired, broil for an additional 2-3 minutes to achieve extra browning on the chicken and vegetables.

  • 9

    Remove from the oven, let it rest for a few minutes, then serve warm and enjoy your vibrant, healthy meal.

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 and nourishing sheet pan meal featuring tender, juicy chicken breast infused with zesty lemon and aromatic herbs, accompanied by a colorful medley of roasted bell pepper, zucchini, and red onion. This balanced dish is as visually appealing as it is delicious, perfect for a wholesome weeknight dinner.

NUTRITION

516kcal
Protein
56.7g
Fat
18.3g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~150g)

1 medium Zucchini (~196g)

1 small Red Onion (~70g)

1 tbsp Olive Oil (14g)

1 Lemon (50g)

2 cloves Garlic (~6g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the bell pepper, zucchini, and red onion into even pieces. Mince the garlic and chop the fresh rosemary and thyme.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround it with the chopped vegetables.

  • 4

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

  • 5

    Sprinkle the minced garlic, chopped rosemary, and thyme evenly over the pan. Season with salt and pepper to taste.

  • 6

    Toss the vegetables gently to ensure they are well-coated in the herbs and olive oil.

  • 7

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    If desired, broil for an additional 2-3 minutes to achieve extra browning on the chicken and vegetables.

  • 9

    Remove from the oven, let it rest for a few minutes, then serve warm and enjoy your vibrant, healthy meal.