Crispy 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.

Crispy Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

Enjoy a deliciously crispy chicken breast paired with vibrant roasted vegetables, all enhanced with a fresh lemon-herb marinade. This sheet pan meal delivers crisp textures, zesty flavors, and a balanced nutritional profile perfect for a wholesome dinner.

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NUTRITION

460kcal
Protein
54.3g
Fat
20.1g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 Garlic Clove

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

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

  • 3

    Place the chicken breast in the center of the sheet pan. Brush half of the lemon-herb mixture over the chicken.

  • 4

    Toss the mixed vegetables with the remaining marinade until evenly coated. Arrange them around the chicken on the sheet pan.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    For extra crispiness, broil the chicken and vegetables for an additional 2-3 minutes, watching carefully.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Crispy 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.

Crispy Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

Enjoy a deliciously crispy chicken breast paired with vibrant roasted vegetables, all enhanced with a fresh lemon-herb marinade. This sheet pan meal delivers crisp textures, zesty flavors, and a balanced nutritional profile perfect for a wholesome dinner.

NUTRITION

460kcal
Protein
54.3g
Fat
20.1g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion)

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 Garlic Clove

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

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

  • 3

    Place the chicken breast in the center of the sheet pan. Brush half of the lemon-herb mixture over the chicken.

  • 4

    Toss the mixed vegetables with the remaining marinade until evenly coated. Arrange them around the chicken on the sheet pan.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    For extra crispiness, broil the chicken and vegetables for an additional 2-3 minutes, watching carefully.

  • 7

    Remove from the oven and let rest for a few minutes before serving.