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

Enjoy a vibrant, balanced plate featuring tender lemon-herb chicken paired with crispy roasted vegetables. The zesty lemon and aromatic herbs elevate this dish, making it a refreshing yet satisfying meal perfect for dinner.

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NUTRITION

343kcal
Protein
46.0g
Fat
10.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1/2 medium Red Bell Pepper (sliced)

1/2 medium Zucchini (sliced)

1 tsp Olive Oil

1/2 Lemon

1 clove Garlic

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast along with broccoli florets, sliced red bell pepper, and zucchini.

  • 3

    Drizzle olive oil over the chicken and vegetables.

  • 4

    Squeeze the juice of half a lemon over everything and add a little lemon zest if desired.

  • 5

    Finely mince the garlic and sprinkle evenly along with torn thyme and rosemary leaves.

  • 6

    Season with salt and pepper to taste.

  • 7

    Toss the vegetables gently so they are evenly coated with the oil, herbs, and lemon.

  • 8

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are crisp-tender.

  • 9

    Remove from the oven, let 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

Enjoy a vibrant, balanced plate featuring tender lemon-herb chicken paired with crispy roasted vegetables. The zesty lemon and aromatic herbs elevate this dish, making it a refreshing yet satisfying meal perfect for dinner.

NUTRITION

343kcal
Protein
46.0g
Fat
10.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1/2 medium Red Bell Pepper (sliced)

1/2 medium Zucchini (sliced)

1 tsp Olive Oil

1/2 Lemon

1 clove Garlic

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast along with broccoli florets, sliced red bell pepper, and zucchini.

  • 3

    Drizzle olive oil over the chicken and vegetables.

  • 4

    Squeeze the juice of half a lemon over everything and add a little lemon zest if desired.

  • 5

    Finely mince the garlic and sprinkle evenly along with torn thyme and rosemary leaves.

  • 6

    Season with salt and pepper to taste.

  • 7

    Toss the vegetables gently so they are evenly coated with the oil, herbs, and lemon.

  • 8

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are crisp-tender.

  • 9

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