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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor tender lemon herb chicken paired with a rainbow of roasted vegetables, all perfected on a single sheet pan. This vibrant dish bursts with zesty lemon, aromatic garlic, and a medley of fresh produce that roasts to bring out its natural sweetness, making for an easy, healthy, and colorful meal.

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NUTRITION

379kcal
Protein
45.4g
Fat
12.3g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 cup Broccoli Florets

1/4 Red Onion

1/2 cup halved Cherry Tomatoes

2 tbsp Lemon Juice

2 tsp Olive Oil

2 cloves Garlic

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, mixed fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround it with the red bell pepper slices, zucchini, broccoli florets, red onion wedges, and halved cherry tomatoes.

  • 4

    Drizzle the lemon herb dressing evenly over the chicken and vegetables, making sure everything is well-coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

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

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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor tender lemon herb chicken paired with a rainbow of roasted vegetables, all perfected on a single sheet pan. This vibrant dish bursts with zesty lemon, aromatic garlic, and a medley of fresh produce that roasts to bring out its natural sweetness, making for an easy, healthy, and colorful meal.

NUTRITION

379kcal
Protein
45.4g
Fat
12.3g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 cup Broccoli Florets

1/4 Red Onion

1/2 cup halved Cherry Tomatoes

2 tbsp Lemon Juice

2 tsp Olive Oil

2 cloves Garlic

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, mixed fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround it with the red bell pepper slices, zucchini, broccoli florets, red onion wedges, and halved cherry tomatoes.

  • 4

    Drizzle the lemon herb dressing evenly over the chicken and vegetables, making sure everything is well-coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

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