Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor the fresh flavors of lemon and herbs infused into tender chicken paired with a medley of crisp, roasted vegetables. This balanced, one-pan dish promises a burst of vibrant colors and textures, ideal for a nourishing dinner that's as delightful as it is nutritious.

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NUTRITION

341kcal
Protein
37.6g
Fat
9.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

2 tablespoons Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped fresh herbs, olive oil, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and drizzle half of the marinade over it, ensuring it is well coated on both sides.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and red onion into bite-size pieces and arrange them around the chicken.

  • 5

    Drizzle the remaining marinade over the vegetables, gently tossing them to evenly coat in the flavors.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly crispy.

  • 7

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

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor the fresh flavors of lemon and herbs infused into tender chicken paired with a medley of crisp, roasted vegetables. This balanced, one-pan dish promises a burst of vibrant colors and textures, ideal for a nourishing dinner that's as delightful as it is nutritious.

NUTRITION

341kcal
Protein
37.6g
Fat
9.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

2 tablespoons Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped fresh herbs, olive oil, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and drizzle half of the marinade over it, ensuring it is well coated on both sides.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and red onion into bite-size pieces and arrange them around the chicken.

  • 5

    Drizzle the remaining marinade over the vegetables, gently tossing them to evenly coat in the flavors.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly crispy.

  • 7

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