Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Mixed Herbs (Rosemary & Thyme); 1 cup Mixed Roasted Vegetables; 3 tbsp Creamy Roasted Red Pepper Hummus; 1 oz Feta Cheese

Sheet Pan Lemon Herb Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables with Creamy Roasted Red Pepper Hummus

Savor a vibrant sheet pan dinner featuring tender, lemon herb marinated chicken accompanied by a colorful medley of roasted vegetables. The dish is elevated with a creamy roasted red pepper hummus and a sprinkle of tangy feta, offering an exciting blend of textures and a burst of Mediterranean flavors.

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NUTRITION

Protein

43.1g

Fat

20.6g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs (Rosemary & Thyme)

1 cup Mixed Roasted Vegetables

3 tbsp Creamy Roasted Red Pepper Hummus

1 oz Feta Cheese

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PREPARATION

1
Preheat your oven to 425°F.
2
Place the chicken breast on a sheet pan. Drizzle with olive oil, then squeeze fresh lemon juice over it and sprinkle with mixed herbs, salt, and pepper.
3
Toss the mixed vegetables with a little extra olive oil, salt, and pepper in a bowl, then spread them around the chicken on the sheet pan.
4
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
5
Remove the sheet pan from the oven. Plate the chicken and vegetables, and serve with a side of creamy roasted red pepper hummus.
6
Top with crumbled feta cheese and a final squeeze of lemon juice before serving.