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 and satisfying meal featuring tender lemon herb chicken paired with a colorful medley of crispy roasted vegetables. This dish is perfectly balanced with bright citrus flavors, aromatic herbs, and a touch of olive oil for richness, making it an ideal choice for a wholesome dinner.

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NUTRITION

344kcal
Protein
36.1g
Fat
13.6g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

5 spears Asparagus

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped red bell pepper, sliced zucchini, quartered red onion, and asparagus spears around the chicken.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring all pieces are lightly coated.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let rest for a couple of 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 and satisfying meal featuring tender lemon herb chicken paired with a colorful medley of crispy roasted vegetables. This dish is perfectly balanced with bright citrus flavors, aromatic herbs, and a touch of olive oil for richness, making it an ideal choice for a wholesome dinner.

NUTRITION

344kcal
Protein
36.1g
Fat
13.6g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

5 spears Asparagus

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped red bell pepper, sliced zucchini, quartered red onion, and asparagus spears around the chicken.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring all pieces are lightly coated.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

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