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

Savor a vibrant mix of robust lemon-herb chicken paired with a medley of crispy, colorful vegetables. This sheet pan meal bursts with fresh flavors and a perfect balance of protein and nutrient-dense veggies, making it an ideal choice for a wholesome dinner.

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NUTRITION

335kcal
Protein
39.3g
Fat
12.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Zucchini, sliced

1 medium Red Bell Pepper, sliced

1/2 tbsp Olive Oil

1 whole Lemon (juiced and zested)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, sliced zucchini, and red bell pepper around the chicken.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring all pieces get a light coating.

  • 5

    Toss the vegetables gently to combine the flavors, and then place the chicken back in the center.

  • 6

    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 caramelized.

  • 7

    Remove from the oven and allow the dish to rest for a few minutes before serving. Enjoy your colorful, protein-packed 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

Savor a vibrant mix of robust lemon-herb chicken paired with a medley of crispy, colorful vegetables. This sheet pan meal bursts with fresh flavors and a perfect balance of protein and nutrient-dense veggies, making it an ideal choice for a wholesome dinner.

NUTRITION

335kcal
Protein
39.3g
Fat
12.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Zucchini, sliced

1 medium Red Bell Pepper, sliced

1/2 tbsp Olive Oil

1 whole Lemon (juiced and zested)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, sliced zucchini, and red bell pepper around the chicken.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring all pieces get a light coating.

  • 5

    Toss the vegetables gently to combine the flavors, and then place the chicken back in the center.

  • 6

    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 caramelized.

  • 7

    Remove from the oven and allow the dish to rest for a few minutes before serving. Enjoy your colorful, protein-packed meal!