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 wholesome sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The bright citrus and aromatic herbs elevate the natural flavors, while the crisp-tender vegetables create a satisfying contrast in texture. This one-pan meal is as easy as it is delicious, perfect for a nourishing dinner that supports your anytime eating goals.

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NUTRITION

450kcal
Protein
42.2g
Fat
19.4g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli Florets

1/2 medium Red Onion

1 whole Lemon

1 tbsp Olive Oil

2 cloves Garlic

Fresh Thyme & Rosemary (2 tsp total)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the juice and zest of the lemon, olive oil, minced garlic, and chopped fresh thyme and rosemary.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped zucchini, red bell pepper, broccoli florets, and red onion around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables. Season with salt and pepper to taste.

  • 5

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

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!

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 wholesome sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The bright citrus and aromatic herbs elevate the natural flavors, while the crisp-tender vegetables create a satisfying contrast in texture. This one-pan meal is as easy as it is delicious, perfect for a nourishing dinner that supports your anytime eating goals.

NUTRITION

450kcal
Protein
42.2g
Fat
19.4g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli Florets

1/2 medium Red Onion

1 whole Lemon

1 tbsp Olive Oil

2 cloves Garlic

Fresh Thyme & Rosemary (2 tsp total)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the juice and zest of the lemon, olive oil, minced garlic, and chopped fresh thyme and rosemary.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped zucchini, red bell pepper, broccoli florets, and red onion around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables. Season with salt and pepper to taste.

  • 5

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

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!