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 vibrant and healthful dinner featuring tender lemon herb chicken paired with an assortment of roasted vegetables. The zesty lemon and aromatic herbs elevate the flavor of succulent chicken, while a medley of colorful bell pepper, zucchini, and red onion adds a burst of freshness and crunch. Delivered on a single sheet pan for effortless cleanup, this dish is perfect for a weeknight dinner that balances protein and veggies beautifully.

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NUTRITION

394kcal
Protein
38.4g
Fat
18.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

2 tablespoons Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper and zucchini into bite-sized pieces, and cut the red onion into half-moon slices.

  • 3

    Place the chicken breast on the sheet pan. Scatter the prepared vegetables around the chicken.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 5

    Drizzle the lemon herb mixture evenly over the chicken and vegetables. Season with salt and pepper to taste.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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 vibrant and healthful dinner featuring tender lemon herb chicken paired with an assortment of roasted vegetables. The zesty lemon and aromatic herbs elevate the flavor of succulent chicken, while a medley of colorful bell pepper, zucchini, and red onion adds a burst of freshness and crunch. Delivered on a single sheet pan for effortless cleanup, this dish is perfect for a weeknight dinner that balances protein and veggies beautifully.

NUTRITION

394kcal
Protein
38.4g
Fat
18.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

2 tablespoons Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper and zucchini into bite-sized pieces, and cut the red onion into half-moon slices.

  • 3

    Place the chicken breast on the sheet pan. Scatter the prepared vegetables around the chicken.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 5

    Drizzle the lemon herb mixture evenly over the chicken and vegetables. Season with salt and pepper to taste.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.