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 oz Chicken Breast; 1 cup Zucchini; 1 medium Red Bell Pepper; 1/2 medium Red Onion; 1 tbsp Olive Oil; 2 slices Lemon; 1 tsp Mixed Dried Herbs; Salt and Black 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 meal featuring tender lemon-herb chicken paired with a medley of roasted vegetables. This dish offers a balance of robust flavors with juicy, perfectly seasoned chicken breast, and sweet roasted red bell pepper, zucchini, and red onion, elevated by a bright hint of lemon.

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NUTRITION

Protein

35.2g

Fat

18.3g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tbsp Olive Oil

2 slices Lemon

1 tsp Mixed Dried Herbs

Salt and Black Pepper (to taste)

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Place the chicken breast in the center of the sheet pan. Surround it with sliced zucchini, red bell pepper strips, and red onion wedges.
3
Drizzle olive oil over the chicken and vegetables.
4
Squeeze fresh lemon juice over the chicken and vegetables, then place lemon slices on top of the chicken.
5
Sprinkle mixed dried herbs, salt, and black pepper evenly over the entire dish.
6
Toss the vegetables gently to ensure they are well coated with the oil and seasonings.
7
Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges.
8
Remove from the oven, let it rest for a couple of minutes, then serve warm.