Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 0.5 medium Red Bell Pepper; 0.5 medium Zucchini; 2 slices Red Onion; 0.5 whole Lemon; 1 teaspoon Olive Oil; 1 teaspoon Mixed Herbs; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan roasted chicken dinner bursting with fresh lemon and aromatic herbs, complemented by a colorful medley of roasted vegetables. This dish offers a delightful balance of lean protein and nutrient-rich veggies, perfect for a satisfying meal any time of day.

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NUTRITION

Protein

44.1g

Fat

10.3g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 medium Red Bell Pepper

0.5 medium Zucchini

2 slices Red Onion

0.5 whole Lemon

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
Slice the red bell pepper, zucchini, and red onion into even pieces.
3
In a large bowl, combine the sliced vegetables with olive oil, mixed herbs, salt, and pepper.
4
Place chicken breast on a sheet pan and surround with the seasoned vegetables.
5
Squeeze half a lemon over the chicken and vegetables for a burst of freshness.
6
Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and lightly charred.
7
Remove from the oven and let rest for a few minutes before serving.