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

Enjoy a vibrant medley of roasted chicken and crisp vegetables, perfectly enhanced with a tangy lemon herb marinade. This dish delivers succulent, lightly seasoned chicken paired with colorful, caramelized vegetables, making it an ideal balanced, wholesome dinner.

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NUTRITION

307kcal
Protein
37.7g
Fat
8.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 small Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (rosemary & thyme)

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Wash and cut the carrot, zucchini, red bell pepper, and red onion into evenly sized pieces.

  • 5

    Toss the vegetables with any leftover herb mixture and spread them around the chicken on the pan.

  • 6

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

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve warm.

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

Enjoy a vibrant medley of roasted chicken and crisp vegetables, perfectly enhanced with a tangy lemon herb marinade. This dish delivers succulent, lightly seasoned chicken paired with colorful, caramelized vegetables, making it an ideal balanced, wholesome dinner.

NUTRITION

307kcal
Protein
37.7g
Fat
8.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 small Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (rosemary & thyme)

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Wash and cut the carrot, zucchini, red bell pepper, and red onion into evenly sized pieces.

  • 5

    Toss the vegetables with any leftover herb mixture and spread them around the chicken on the pan.

  • 6

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

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve warm.