Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

Savor a vibrant and wholesome meal featuring tender lemon-herb infused chicken paired with a colorful medley of roasted vegetables, all prepared on one sheet pan for simplicity and maximum flavor.

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NUTRITION

322kcal
Protein
36.1g
Fat
9.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini, red bell pepper, and red onion into uniform pieces. Halve the cherry tomatoes.

  • 3

    Place the vegetables on a large sheet pan. Drizzle with olive oil, lemon juice, and sprinkle the mixed herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Pat the chicken breast dry and season with salt, pepper, and a light sprinkle of mixed herbs. Place it on the same sheet pan amidst the vegetables.

  • 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 slightly crispy.

  • 6

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

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

Savor a vibrant and wholesome meal featuring tender lemon-herb infused chicken paired with a colorful medley of roasted vegetables, all prepared on one sheet pan for simplicity and maximum flavor.

NUTRITION

322kcal
Protein
36.1g
Fat
9.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini, red bell pepper, and red onion into uniform pieces. Halve the cherry tomatoes.

  • 3

    Place the vegetables on a large sheet pan. Drizzle with olive oil, lemon juice, and sprinkle the mixed herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Pat the chicken breast dry and season with salt, pepper, and a light sprinkle of mixed herbs. Place it on the same sheet pan amidst the vegetables.

  • 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 slightly crispy.

  • 6

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