Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant and wholesome sheet pan dinner featuring tender lemon herb roasted chicken paired with a medley of crispy, colorful vegetables. This dish is beautifully seasoned with fresh herbs and a splash of citrus, offering a balanced, clean meal that is as nourishing as it is delicious.

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NUTRITION

358kcal
Protein
46.2g
Fat
12g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup Broccoli

1 small Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 Tbsp Olive Oil

1/2 Lemon

1 Tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired, or leave whole for roasting.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, cut the zucchini into rounds or half-moons, and thinly slice the red onion.

  • 4

    In a large bowl, toss the vegetables with olive oil, freshly chopped thyme and rosemary, salt, pepper, and a squeeze of lemon juice.

  • 5

    Arrange the chicken and vegetables in a single layer on the sheet pan. Drizzle a little extra lemon juice over the chicken and sprinkle with additional herbs, salt, and pepper.

  • 6

    Roast in the oven for 20-25 minutes, flipping the chicken halfway through, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove the pan from the oven and let it rest for a couple of minutes before serving. Squeeze a little extra lemon juice over the dish to brighten the flavors.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant and wholesome sheet pan dinner featuring tender lemon herb roasted chicken paired with a medley of crispy, colorful vegetables. This dish is beautifully seasoned with fresh herbs and a splash of citrus, offering a balanced, clean meal that is as nourishing as it is delicious.

NUTRITION

358kcal
Protein
46.2g
Fat
12g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup Broccoli

1 small Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 Tbsp Olive Oil

1/2 Lemon

1 Tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired, or leave whole for roasting.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, cut the zucchini into rounds or half-moons, and thinly slice the red onion.

  • 4

    In a large bowl, toss the vegetables with olive oil, freshly chopped thyme and rosemary, salt, pepper, and a squeeze of lemon juice.

  • 5

    Arrange the chicken and vegetables in a single layer on the sheet pan. Drizzle a little extra lemon juice over the chicken and sprinkle with additional herbs, salt, and pepper.

  • 6

    Roast in the oven for 20-25 minutes, flipping the chicken halfway through, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove the pan from the oven and let it rest for a couple of minutes before serving. Squeeze a little extra lemon juice over the dish to brighten the flavors.