Sheet Pan Crispy Lemon Herb Chicken with Roasted Vegetables

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

Sheet Pan Crispy Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant plate of crispy lemon herb chicken paired with an assortment of roasted vegetables. The chicken is marinated in a fresh blend of lemon juice, garlic, and herbs, then baked to perfection on a sheet pan alongside colorful bell peppers, zucchini, red onion, and cherry tomatoes. A light drizzle of olive oil elevates the flavor while keeping the dish clean and balanced.

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NUTRITION

340kcal
Protein
39g
Fat
13g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 Garlic Clove

2 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme/Parsley)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, mix lemon juice, minced garlic, olive oil, and chopped fresh herbs.

  • 3

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

  • 4

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon herb mixture over the vegetables and gently toss to ensure an even coating.

  • 6

    Season the chicken and vegetables with salt and pepper to taste.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred around the edges.

  • 8

    For extra crispiness, broil on high for an additional 2-3 minutes, keeping a close eye to avoid burning.

  • 9

    Remove from oven, let rest for a few minutes, then serve warm.

Sheet Pan Crispy Lemon Herb Chicken with Roasted Vegetables

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

Sheet Pan Crispy Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant plate of crispy lemon herb chicken paired with an assortment of roasted vegetables. The chicken is marinated in a fresh blend of lemon juice, garlic, and herbs, then baked to perfection on a sheet pan alongside colorful bell peppers, zucchini, red onion, and cherry tomatoes. A light drizzle of olive oil elevates the flavor while keeping the dish clean and balanced.

NUTRITION

340kcal
Protein
39g
Fat
13g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 Garlic Clove

2 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme/Parsley)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, mix lemon juice, minced garlic, olive oil, and chopped fresh herbs.

  • 3

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

  • 4

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon herb mixture over the vegetables and gently toss to ensure an even coating.

  • 6

    Season the chicken and vegetables with salt and pepper to taste.

  • 7

    Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred around the edges.

  • 8

    For extra crispiness, broil on high for an additional 2-3 minutes, keeping a close eye to avoid burning.

  • 9

    Remove from oven, let rest for a few minutes, then serve warm.