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 bright and flavorful dinner featuring tender lemon-herb chicken paired with a medley of roasted vegetables. This sheet pan meal is effortlessly delicious, with crisp roasted broccoli, bell pepper, and zucchini accented by a zesty lemon and garlic dressing. Perfect for a wholesome, balanced dinner that satisfies both taste and fitness goals.

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NUTRITION

366kcal
Protein
36.2g
Fat
18.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

0.5 Red Bell Pepper

0.5 Zucchini

1 tbsp Olive Oil

0.5 Lemon

1 clove Garlic

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.

  • 2

    In a small bowl, whisk together olive oil, juice from the half lemon, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush half of the lemon-herb mixture over the chicken, ensuring it is well coated.

  • 4

    In a separate bowl, toss the broccoli, sliced red bell pepper, and zucchini with the remaining lemon-herb sauce. Coat evenly.

  • 5

    Arrange the vegetables on the sheet pan around the chicken ensuring they are in a single layer for even roasting.

  • 6

    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 and slightly charred.

  • 7

    Remove from oven and allow to rest for a few minutes before serving. Enjoy the bright flavors and tender textures of this easy, nutritious meal.

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 bright and flavorful dinner featuring tender lemon-herb chicken paired with a medley of roasted vegetables. This sheet pan meal is effortlessly delicious, with crisp roasted broccoli, bell pepper, and zucchini accented by a zesty lemon and garlic dressing. Perfect for a wholesome, balanced dinner that satisfies both taste and fitness goals.

NUTRITION

366kcal
Protein
36.2g
Fat
18.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

0.5 Red Bell Pepper

0.5 Zucchini

1 tbsp Olive Oil

0.5 Lemon

1 clove Garlic

1 tbsp Fresh Herbs (Thyme/Parsley)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, juice from the half lemon, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush half of the lemon-herb mixture over the chicken, ensuring it is well coated.

  • 4

    In a separate bowl, toss the broccoli, sliced red bell pepper, and zucchini with the remaining lemon-herb sauce. Coat evenly.

  • 5

    Arrange the vegetables on the sheet pan around the chicken ensuring they are in a single layer for even roasting.

  • 6

    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 and slightly charred.

  • 7

    Remove from oven and allow to rest for a few minutes before serving. Enjoy the bright flavors and tender textures of this easy, nutritious meal.