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 medley of tender lemon herb chicken and crisp, roasted vegetables, all prepared on a single sheet pan. This dish delivers a satisfying balance of savory chicken with refreshing citrus and aromatic herbs alongside a colorful assortment of vegetables, making it both nutritious and delicious.

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NUTRITION

370kcal
Protein
37.6g
Fat
18.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (85g)

1 cup Broccoli Florets (91g)

1/4 medium Red Onion (40g)

1 tbsp Olive Oil (14g)

1/2 medium Lemon (30g)

1 clove Garlic (3g)

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on one side of a large sheet pan.

  • 3

    In a bowl, toss the red bell pepper, zucchini, broccoli florets, and red onion with olive oil, salt, and pepper until evenly coated.

  • 4

    Arrange the vegetables around the chicken on the sheet pan.

  • 5

    In a small bowl, combine the juice of the lemon, minced garlic, dried thyme, and dried rosemary. Drizzle this lemon herb mixture evenly over the chicken and vegetables.

  • 6

    Season the chicken with a bit of salt and pepper.

  • 7

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

  • 8

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

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 medley of tender lemon herb chicken and crisp, roasted vegetables, all prepared on a single sheet pan. This dish delivers a satisfying balance of savory chicken with refreshing citrus and aromatic herbs alongside a colorful assortment of vegetables, making it both nutritious and delicious.

NUTRITION

370kcal
Protein
37.6g
Fat
18.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (85g)

1 cup Broccoli Florets (91g)

1/4 medium Red Onion (40g)

1 tbsp Olive Oil (14g)

1/2 medium Lemon (30g)

1 clove Garlic (3g)

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on one side of a large sheet pan.

  • 3

    In a bowl, toss the red bell pepper, zucchini, broccoli florets, and red onion with olive oil, salt, and pepper until evenly coated.

  • 4

    Arrange the vegetables around the chicken on the sheet pan.

  • 5

    In a small bowl, combine the juice of the lemon, minced garlic, dried thyme, and dried rosemary. Drizzle this lemon herb mixture evenly over the chicken and vegetables.

  • 6

    Season the chicken with a bit of salt and pepper.

  • 7

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

  • 8

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