Sheet Pan Lemon Herb Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring succulent lemon herb chicken paired with a medley of roasted bell pepper, zucchini, and red onion, all finished with a drizzle of olive oil and a squeeze of fresh lemon juice. Complemented by a side of fluffy quinoa, this meal delivers balanced proteins and wholesome carbs while delighting your taste buds with zesty and aromatic flavors.

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NUTRITION

412kcal
Protein
37g
Fat
15g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup sliced Red Onion

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (thyme, rosemary, or parsley)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with chopped red bell pepper, zucchini, and sliced red onion.

  • 3

    Drizzle the vegetables and chicken with olive oil, then sprinkle with fresh herbs, salt, and pepper. Drizzle lemon juice over the chicken for a zesty flavor.

  • 4

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

  • 5

    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 slight browning.

  • 6

    While the sheet pan is in the oven, prepare the quinoa according to package instructions.

  • 7

    Once cooked, plate the chicken and roasted vegetables alongside the quinoa. Garnish with additional fresh herbs if desired and serve warm.

Sheet Pan Lemon Herb Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring succulent lemon herb chicken paired with a medley of roasted bell pepper, zucchini, and red onion, all finished with a drizzle of olive oil and a squeeze of fresh lemon juice. Complemented by a side of fluffy quinoa, this meal delivers balanced proteins and wholesome carbs while delighting your taste buds with zesty and aromatic flavors.

NUTRITION

412kcal
Protein
37g
Fat
15g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup sliced Red Onion

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (thyme, rosemary, or parsley)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with chopped red bell pepper, zucchini, and sliced red onion.

  • 3

    Drizzle the vegetables and chicken with olive oil, then sprinkle with fresh herbs, salt, and pepper. Drizzle lemon juice over the chicken for a zesty flavor.

  • 4

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

  • 5

    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 slight browning.

  • 6

    While the sheet pan is in the oven, prepare the quinoa according to package instructions.

  • 7

    Once cooked, plate the chicken and roasted vegetables alongside the quinoa. Garnish with additional fresh herbs if desired and serve warm.