Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

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

Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Enjoy a light yet flavorful dish featuring tender lemon herb roasted chicken paired with a medley of crisp vegetables. This vibrant meal is accented with zesty lemon, aromatic herbs, and a drizzle of olive oil to help bring out the natural sweetness of the vegetables, making every bite a delicious balance of savory and fresh.

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NUTRITION

367kcal
Protein
35.7g
Fat
14.8g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Extra Virgin Olive Oil

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 medium Lemon

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice (squeeze from the lemon, and optionally add a bit of zest), chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush the chicken generously with the lemon herb mixture.

  • 4

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Toss them in a bowl with any remaining lemon herb mixture.

  • 5

    Spread the vegetables evenly around the chicken on the sheet pan ensuring they’re in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crisp at the edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.

Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

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

Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Enjoy a light yet flavorful dish featuring tender lemon herb roasted chicken paired with a medley of crisp vegetables. This vibrant meal is accented with zesty lemon, aromatic herbs, and a drizzle of olive oil to help bring out the natural sweetness of the vegetables, making every bite a delicious balance of savory and fresh.

NUTRITION

367kcal
Protein
35.7g
Fat
14.8g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tsp Extra Virgin Olive Oil

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 medium Lemon

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice (squeeze from the lemon, and optionally add a bit of zest), chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush the chicken generously with the lemon herb mixture.

  • 4

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Toss them in a bowl with any remaining lemon herb mixture.

  • 5

    Spread the vegetables evenly around the chicken on the sheet pan ensuring they’re in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crisp at the edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.