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 balanced dish featuring tender, lemon-herb marinated chicken accompanied by a colorful medley of crispy roasted vegetables. This sheet pan recipe is perfect for busy evenings, delivering a harmonious blend of savory and zesty flavors with a delightful crunch in every bite.

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NUTRITION

340kcal
Protein
45.5g
Fat
9.7g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli (chopped)

1 medium Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast on one side of a large sheet pan and arrange the chopped broccoli, sliced zucchini, and red bell pepper on the other side.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, tossing the vegetables gently to coat them well.

  • 5

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slightly crispy edges.

  • 6

    Remove from the oven, let it rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

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 balanced dish featuring tender, lemon-herb marinated chicken accompanied by a colorful medley of crispy roasted vegetables. This sheet pan recipe is perfect for busy evenings, delivering a harmonious blend of savory and zesty flavors with a delightful crunch in every bite.

NUTRITION

340kcal
Protein
45.5g
Fat
9.7g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli (chopped)

1 medium Zucchini (sliced)

1 medium Red Bell Pepper (sliced)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast on one side of a large sheet pan and arrange the chopped broccoli, sliced zucchini, and red bell pepper on the other side.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, tossing the vegetables gently to coat them well.

  • 5

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slightly crispy edges.

  • 6

    Remove from the oven, let it rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.