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

Savor a vibrant medley of tender lemon herb chicken paired with an array of roasted vegetables, bringing together succulent flavors and bright citrus notes. This dish is both satisfying and nourishing, with a perfectly balanced mix of wholesome protein and garden-fresh produce, all roasted on a single sheet pan for easy cleanup.

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NUTRITION

508kcal
Protein
56.6g
Fat
21g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Bell Pepper

1/2 small Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper or lightly grease it.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Chop the zucchini, bell pepper, and red onion into evenly sized pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables and gently toss to coat evenly.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve your sheet pan creation warm.

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

Savor a vibrant medley of tender lemon herb chicken paired with an array of roasted vegetables, bringing together succulent flavors and bright citrus notes. This dish is both satisfying and nourishing, with a perfectly balanced mix of wholesome protein and garden-fresh produce, all roasted on a single sheet pan for easy cleanup.

NUTRITION

508kcal
Protein
56.6g
Fat
21g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Bell Pepper

1/2 small Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper or lightly grease it.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Chop the zucchini, bell pepper, and red onion into evenly sized pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables and gently toss to coat evenly.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve your sheet pan creation warm.