Sheet Pan Lemon Herb Chicken and Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant and wholesome sheet pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. The citrusy zest and aromatic herbs elevate this dish, offering a balanced blend of flavors and textures, perfect for a nutritious dinner that nourishes and delights.

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NUTRITION

353kcal
Protein
35.2g
Fat
18.4g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Chicken Breast (~142g)

1 cup chopped Broccoli (~91g)

1/2 cup sliced Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~90g)

1 tbsp Olive Oil (~14g)

1 tbsp Lemon Juice (~15g)

1 tbsp Fresh Herbs (Thyme & Rosemary), chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, red bell pepper, and zucchini).

  • 3

    Drizzle the olive oil and lemon juice over the chicken and vegetables. Sprinkle the fresh chopped herbs, salt, and pepper evenly.

  • 4

    Toss the vegetables lightly to coat them with the seasonings, ensuring the chicken remains in one piece for even cooking.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes. Check that the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven and let it rest for a couple of minutes. Serve warm and enjoy your balanced, nutrient-packed meal.

Sheet Pan Lemon Herb Chicken and Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant and wholesome sheet pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. The citrusy zest and aromatic herbs elevate this dish, offering a balanced blend of flavors and textures, perfect for a nutritious dinner that nourishes and delights.

NUTRITION

353kcal
Protein
35.2g
Fat
18.4g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Chicken Breast (~142g)

1 cup chopped Broccoli (~91g)

1/2 cup sliced Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~90g)

1 tbsp Olive Oil (~14g)

1 tbsp Lemon Juice (~15g)

1 tbsp Fresh Herbs (Thyme & Rosemary), chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, red bell pepper, and zucchini).

  • 3

    Drizzle the olive oil and lemon juice over the chicken and vegetables. Sprinkle the fresh chopped herbs, salt, and pepper evenly.

  • 4

    Toss the vegetables lightly to coat them with the seasonings, ensuring the chicken remains in one piece for even cooking.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes. Check that the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven and let it rest for a couple of minutes. Serve warm and enjoy your balanced, nutrient-packed meal.