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, one-pan meal where tender lemon herb chicken meets a colorful medley of roasted vegetables. This dish delivers a satisfying balance of lean protein and fresh veggies with a bright, uplifting citrus kick, making it perfect for a wholesome dinner.

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NUTRITION

364kcal
Protein
41.9g
Fat
9.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup sliced Zucchini (124g)

1 cup sliced Red Bell Pepper (92g)

1/2 medium Red Onion (55g)

1 tsp Olive Oil (5g)

2 tbsp Lemon Juice (30g)

2 tbsp Fresh Herbs (chopped, ~4g)

Salt and Pepper to taste

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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 the olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the sliced zucchini, red bell pepper, and red onion evenly around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then serve immediately.

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, one-pan meal where tender lemon herb chicken meets a colorful medley of roasted vegetables. This dish delivers a satisfying balance of lean protein and fresh veggies with a bright, uplifting citrus kick, making it perfect for a wholesome dinner.

NUTRITION

364kcal
Protein
41.9g
Fat
9.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup sliced Zucchini (124g)

1 cup sliced Red Bell Pepper (92g)

1/2 medium Red Onion (55g)

1 tsp Olive Oil (5g)

2 tbsp Lemon Juice (30g)

2 tbsp Fresh Herbs (chopped, ~4g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the sliced zucchini, red bell pepper, and red onion evenly around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then serve immediately.