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 delicious, wholesome dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This vibrant dish is both satisfying and nutrient-packed, perfect for a balanced meal any time of day.

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NUTRITION

358kcal
Protein
46.4g
Fat
10.4g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

1 cup Zucchini (sliced)

1/2 medium Red Onion (sliced)

1 tsp Olive Oil

1 tbsp Lemon Juice

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 for easy cleanup.

  • 2

    In a small bowl, combine the olive oil, lemon juice, chopped fresh rosemary, and thyme. Season with salt and pepper.

  • 3

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

  • 4

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

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred around the edges.

  • 6

    Remove from the oven, allow the chicken to rest for a few minutes, then serve 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 delicious, wholesome dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This vibrant dish is both satisfying and nutrient-packed, perfect for a balanced meal any time of day.

NUTRITION

358kcal
Protein
46.4g
Fat
10.4g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

1 cup Zucchini (sliced)

1/2 medium Red Onion (sliced)

1 tsp Olive Oil

1 tbsp Lemon Juice

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 for easy cleanup.

  • 2

    In a small bowl, combine the olive oil, lemon juice, chopped fresh rosemary, and thyme. Season with salt and pepper.

  • 3

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

  • 4

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

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred around the edges.

  • 6

    Remove from the oven, allow the chicken to rest for a few minutes, then serve warm.