Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant, one-pan meal featuring tender chicken breast marinated in zesty lemon and fresh herbs, accompanied by a colorful medley of crisp zucchini, red bell pepper, and broccoli. This dish is roasted to perfection, delivering a delightful balance of tangy and savory flavors that will satisfy your dinner cravings without compromising on your nutritional goals.

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NUTRITION

403kcal
Protein
37.6g
Fat
18.7g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

3 sprigs Fresh Thyme

3 sprigs Fresh Rosemary

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PREPARATION

  • 1

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

  • 2

    Slice the zucchini into half-moons, the red bell pepper into strips, and cut the broccoli into bite-sized florets.

  • 3

    Place the chicken breast on the sheet pan. Arrange all the vegetables around the chicken.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and finely chopped leaves from thyme and rosemary.

  • 5

    Drizzle the mixture evenly over the chicken and vegetables. Season with salt and pepper to taste.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your delicious, nutritious meal!

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant, one-pan meal featuring tender chicken breast marinated in zesty lemon and fresh herbs, accompanied by a colorful medley of crisp zucchini, red bell pepper, and broccoli. This dish is roasted to perfection, delivering a delightful balance of tangy and savory flavors that will satisfy your dinner cravings without compromising on your nutritional goals.

NUTRITION

403kcal
Protein
37.6g
Fat
18.7g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

3 sprigs Fresh Thyme

3 sprigs Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    Slice the zucchini into half-moons, the red bell pepper into strips, and cut the broccoli into bite-sized florets.

  • 3

    Place the chicken breast on the sheet pan. Arrange all the vegetables around the chicken.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and finely chopped leaves from thyme and rosemary.

  • 5

    Drizzle the mixture evenly over the chicken and vegetables. Season with salt and pepper to taste.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your delicious, nutritious meal!