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 medley of tender lemon herb chicken paired with a colorful array of roasted vegetables. This dish balances juicy, well-seasoned chicken with the natural sweetness of roasted red bell peppers, zucchini, red onion, and broccoli, all lightly tossed in olive oil and fresh lemon juice for a burst of flavor.

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NUTRITION

323kcal
Protein
38.2g
Fat
9.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Broccoli Florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into evenly sized strips or chunks for quick and uniform cooking.

  • 3

    Chop the red bell pepper, zucchini, red onion, and broccoli florets into bite-sized pieces.

  • 4

    In a large bowl, combine the chicken and vegetables. Drizzle with olive oil, lemon juice, and sprinkle with mixed herbs, salt, and pepper. Toss well to ensure everything is evenly coated.

  • 5

    Spread the chicken and vegetables in a single layer on the prepared sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender, stirring halfway through to promote even cooking.

  • 7

    Remove from the oven, give a gentle toss, and serve immediately.

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 medley of tender lemon herb chicken paired with a colorful array of roasted vegetables. This dish balances juicy, well-seasoned chicken with the natural sweetness of roasted red bell peppers, zucchini, red onion, and broccoli, all lightly tossed in olive oil and fresh lemon juice for a burst of flavor.

NUTRITION

323kcal
Protein
38.2g
Fat
9.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Broccoli Florets

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into evenly sized strips or chunks for quick and uniform cooking.

  • 3

    Chop the red bell pepper, zucchini, red onion, and broccoli florets into bite-sized pieces.

  • 4

    In a large bowl, combine the chicken and vegetables. Drizzle with olive oil, lemon juice, and sprinkle with mixed herbs, salt, and pepper. Toss well to ensure everything is evenly coated.

  • 5

    Spread the chicken and vegetables in a single layer on the prepared sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender, stirring halfway through to promote even cooking.

  • 7

    Remove from the oven, give a gentle toss, and serve immediately.