Name: Sheet Pan Lemon Herb Baked Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 0.5 cup Chopped Broccoli; 0.5 cup Chopped Red Bell Pepper; 0.5 cup Sliced Zucchini; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Minced Garlic; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; Salt and Black Pepper to taste

Sheet Pan Lemon Herb Baked Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Baked Chicken with Roasted Vegetables

Enjoy a vibrant and comforting dinner featuring tender lemon herb baked chicken paired with a medley of roasted vegetables. The citrus notes and aromatic herbs elevate the simple flavors of chicken, broccoli, red bell pepper, and zucchini, creating a well-balanced dish that is both nutritious and satisfying.

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NUTRITION

Protein

46.9g

Fat

10.5g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Chopped Broccoli

0.5 cup Chopped Red Bell Pepper

0.5 cup Sliced Zucchini

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Minced Garlic

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
On a sheet pan, drizzle olive oil and add the chopped broccoli, red bell pepper, and sliced zucchini.
3
Toss the vegetables with salt, pepper, and half of the lemon juice to lightly coat.
4
Place the chicken breast on the pan. Drizzle remaining lemon juice over the chicken.
5
Sprinkle minced garlic, dried thyme, dried rosemary, salt, and pepper evenly over the chicken.
6
Roast in the preheated oven for 20-25 minutes or until the chicken internal temperature reaches 165°F and vegetables are tender.
7
Remove from the oven and let the chicken rest for a few minutes before serving.