Sheet Pan Lemon Herb Chicken with 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant plate of tender lemon herb chicken paired with a medley of roasted vegetables. This dish combines juicy chicken breast with crisp bell peppers, zucchini, and sweet red onions, all enhanced by a burst of lemon and aromatic herbs. It’s a wholesome, one-pan meal perfect for a quick dinner that packs both flavor and balanced nutrients.

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NUTRITION

304kcal
Protein
38.2g
Fat
9g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/4 Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the bell pepper, zucchini, and red onion into bite-sized pieces and spread evenly on a sheet pan.

  • 3

    Place the chicken breast on the sheet pan among the vegetables.

  • 4

    Drizzle the olive oil and lemon juice over both the chicken and vegetables.

  • 5

    Sprinkle the mixed dried herbs, garlic powder, salt, and pepper evenly over the entire dish.

  • 6

    Toss the vegetables gently to ensure even coating.

  • 7

    Bake 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 lightly browned.

  • 8

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

Sheet Pan Lemon Herb Chicken with 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant plate of tender lemon herb chicken paired with a medley of roasted vegetables. This dish combines juicy chicken breast with crisp bell peppers, zucchini, and sweet red onions, all enhanced by a burst of lemon and aromatic herbs. It’s a wholesome, one-pan meal perfect for a quick dinner that packs both flavor and balanced nutrients.

NUTRITION

304kcal
Protein
38.2g
Fat
9g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/4 Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the bell pepper, zucchini, and red onion into bite-sized pieces and spread evenly on a sheet pan.

  • 3

    Place the chicken breast on the sheet pan among the vegetables.

  • 4

    Drizzle the olive oil and lemon juice over both the chicken and vegetables.

  • 5

    Sprinkle the mixed dried herbs, garlic powder, salt, and pepper evenly over the entire dish.

  • 6

    Toss the vegetables gently to ensure even coating.

  • 7

    Bake 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 lightly browned.

  • 8

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