Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

A vibrant, well-balanced dish that brings together tender lemon herb chicken and a colorful mix of roasted vegetables with a crisp finish. This one-pan dinner is easy to prepare, offering a burst of citrus and aromatic herbs alongside perfectly roasted bell peppers, zucchini, and red onion.

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NUTRITION

407kcal
Protein
39.5g
Fat
18.9g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1/2 Lemon (juiced and zested)

2 tbsp Fresh Herbs (Rosemary/Thyme, chopped)

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Place them on the sheet pan.

  • 3

    Drizzle olive oil, lemon juice, lemon zest, and chopped fresh herbs over the vegetables. Toss gently to coat evenly.

  • 4

    Pat the chicken breast dry with a paper towel. Place it on the sheet pan with the vegetables.

  • 5

    Season the chicken with salt, pepper, and a little extra lemon zest if desired.

  • 6

    Roast everything in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then slice. Serve the sliced chicken alongside the roasted vegetables.

Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

A vibrant, well-balanced dish that brings together tender lemon herb chicken and a colorful mix of roasted vegetables with a crisp finish. This one-pan dinner is easy to prepare, offering a burst of citrus and aromatic herbs alongside perfectly roasted bell peppers, zucchini, and red onion.

NUTRITION

407kcal
Protein
39.5g
Fat
18.9g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1/2 Lemon (juiced and zested)

2 tbsp Fresh Herbs (Rosemary/Thyme, chopped)

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Place them on the sheet pan.

  • 3

    Drizzle olive oil, lemon juice, lemon zest, and chopped fresh herbs over the vegetables. Toss gently to coat evenly.

  • 4

    Pat the chicken breast dry with a paper towel. Place it on the sheet pan with the vegetables.

  • 5

    Season the chicken with salt, pepper, and a little extra lemon zest if desired.

  • 6

    Roast everything in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then slice. Serve the sliced chicken alongside the roasted vegetables.