Sheet Pan Lemon Herb Chicken with Roasted Crispy 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 Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Crispy Vegetables

Enjoy a vibrant and well-balanced meal featuring tender, juicy lemon herb chicken paired with a colorful medley of roasted vegetables. This dish is lightly seasoned with zesty lemon and aromatic herbs, roasted to perfection on a single sheet pan for a delicious, fuss-free dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

418kcal
Protein
41.2g
Fat
19.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and separate the broccoli into small florets.

  • 3

    Place the chicken breast in the center of a sheet pan. Arrange the prepared vegetables around the chicken.

  • 4

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables.

  • 5

    Sprinkle dried oregano, dried thyme, salt, and pepper over everything to taste.

  • 6

    Toss the vegetables gently to ensure they are well coated with the oil and seasonings.

  • 7

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is fully cooked and the vegetables are crispy on the edges.

  • 8

    Remove from oven, let it rest for a few minutes, and serve warm.

Sheet Pan Lemon Herb Chicken with Roasted Crispy 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 Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Crispy Vegetables

Enjoy a vibrant and well-balanced meal featuring tender, juicy lemon herb chicken paired with a colorful medley of roasted vegetables. This dish is lightly seasoned with zesty lemon and aromatic herbs, roasted to perfection on a single sheet pan for a delicious, fuss-free dinner.

NUTRITION

418kcal
Protein
41.2g
Fat
19.4g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and separate the broccoli into small florets.

  • 3

    Place the chicken breast in the center of a sheet pan. Arrange the prepared vegetables around the chicken.

  • 4

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables.

  • 5

    Sprinkle dried oregano, dried thyme, salt, and pepper over everything to taste.

  • 6

    Toss the vegetables gently to ensure they are well coated with the oil and seasonings.

  • 7

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is fully cooked and the vegetables are crispy on the edges.

  • 8

    Remove from oven, let it rest for a few minutes, and serve warm.