Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant dinner featuring tender, citrus-infused chicken paired with a medley of roasted vegetables. The bright notes of lemon and fresh herbs elevate the flavors, while a touch of olive oil ensures a perfectly crisp finish on the vegetables. This balanced dish is as appealing to the palate as it is nutritious.

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NUTRITION

324kcal
Protein
37.4g
Fat
13.4g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

2 tsp Olive Oil

1/2 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs; season with salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan, and surround it with sliced zucchini, red bell pepper, and red onion.

  • 4

    Drizzle the herb-lemon mixture over the chicken and vegetables, ensuring everything is evenly coated.

  • 5

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

  • 6

    Remove from the oven, let rest for a couple of minutes, and serve warm.

Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant dinner featuring tender, citrus-infused chicken paired with a medley of roasted vegetables. The bright notes of lemon and fresh herbs elevate the flavors, while a touch of olive oil ensures a perfectly crisp finish on the vegetables. This balanced dish is as appealing to the palate as it is nutritious.

NUTRITION

324kcal
Protein
37.4g
Fat
13.4g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

2 tsp Olive Oil

1/2 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs; season with salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan, and surround it with sliced zucchini, red bell pepper, and red onion.

  • 4

    Drizzle the herb-lemon mixture over the chicken and vegetables, ensuring everything is evenly coated.

  • 5

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

  • 6

    Remove from the oven, let rest for a couple of minutes, and serve warm.