Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan dinner featuring tender lemon herb chicken paired with crisp, colorful roasted vegetables. The bright citrus flavor and aromatic herbs elevate this balanced dish, delivering a satisfying blend of textures and tastes in every bite.

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NUTRITION

360kcal
Protein
44.7g
Fat
10.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

0.5 medium Zucchini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme & Rosemary)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips and cut the zucchini into half-moons. Break the broccoli into bite-size florets.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the vegetables around the chicken in a single layer.

  • 4

    Drizzle the olive oil and lemon juice over the chicken and vegetables.

  • 5

    Sprinkle the fresh herbs, salt, and black pepper evenly over the ingredients.

  • 6

    Toss the vegetables gently to ensure they are well-coated with the seasoning, while leaving the chicken intact.

  • 7

    Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 8

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

Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan dinner featuring tender lemon herb chicken paired with crisp, colorful roasted vegetables. The bright citrus flavor and aromatic herbs elevate this balanced dish, delivering a satisfying blend of textures and tastes in every bite.

NUTRITION

360kcal
Protein
44.7g
Fat
10.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

0.5 medium Zucchini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme & Rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips and cut the zucchini into half-moons. Break the broccoli into bite-size florets.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the vegetables around the chicken in a single layer.

  • 4

    Drizzle the olive oil and lemon juice over the chicken and vegetables.

  • 5

    Sprinkle the fresh herbs, salt, and black pepper evenly over the ingredients.

  • 6

    Toss the vegetables gently to ensure they are well-coated with the seasoning, while leaving the chicken intact.

  • 7

    Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 8

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