Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a beautifully simple sheet pan dinner featuring a tender, lemon herb chicken breast alongside a colorful medley of crispy roasted vegetables. The bright, citrusy marinade complements the savory herbs perfectly, making this dish as flavorful as it is nutritious.

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NUTRITION

413kcal
Protein
55.8g
Fat
11.4g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

½ medium Zucchini (100g)

¼ medium Red Onion (25g)

½ cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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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 olive oil, lemon juice, minced garlic, and finely chopped rosemary and thyme.

  • 3

    Place the chicken breast in the center of the pan, and surround it with sliced red bell pepper, zucchini rounds, red onion wedges, and whole cherry tomatoes.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, tossing the vegetables gently to coat.

  • 5

    Season the chicken and vegetables with salt and pepper to taste.

  • 6

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

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

Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a beautifully simple sheet pan dinner featuring a tender, lemon herb chicken breast alongside a colorful medley of crispy roasted vegetables. The bright, citrusy marinade complements the savory herbs perfectly, making this dish as flavorful as it is nutritious.

NUTRITION

413kcal
Protein
55.8g
Fat
11.4g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

½ medium Zucchini (100g)

¼ medium Red Onion (25g)

½ cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the center of the pan, and surround it with sliced red bell pepper, zucchini rounds, red onion wedges, and whole cherry tomatoes.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, tossing the vegetables gently to coat.

  • 5

    Season the chicken and vegetables with salt and pepper to taste.

  • 6

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

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