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 satisfying dinner featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The zesty lemon and aromatic herbs elevate the dish, while the colorful vegetables add a delightful crunch and natural sweetness. Perfect for a healthy, balanced meal that nourishes and delights.

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NUTRITION

371kcal
Protein
37.3g
Fat
18.6g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 portion Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Oregano

1 tsp Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a large sheet pan. Arrange the chopped red bell pepper, zucchini, and red onion around the chicken.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, and dried thyme.

  • 4

    Drizzle the mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    Season the chicken with a pinch of salt and pepper to taste.

  • 6

    Roast 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 slightly crispy.

  • 7

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

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 satisfying dinner featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The zesty lemon and aromatic herbs elevate the dish, while the colorful vegetables add a delightful crunch and natural sweetness. Perfect for a healthy, balanced meal that nourishes and delights.

NUTRITION

371kcal
Protein
37.3g
Fat
18.6g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 portion Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Dried Oregano

1 tsp Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a large sheet pan. Arrange the chopped red bell pepper, zucchini, and red onion around the chicken.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, and dried thyme.

  • 4

    Drizzle the mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    Season the chicken with a pinch of salt and pepper to taste.

  • 6

    Roast 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 slightly crispy.

  • 7

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