Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Zucchini

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 Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Zucchini

Enjoy a flavorful and light one-pan meal featuring tender lemon herb marinated chicken paired with crisp roasted asparagus and zucchini. This dish offers bright citrus notes and aromatic herbs that perfectly complement the succulent chicken, making it an ideal balanced dinner option.

Try 7 days free, then $12.99 / mo.

NUTRITION

341kcal
Protein
49.1g
Fat
10.7g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 medium Zucchini

1 tsp Olive Oil

1 Lemon

1 tbsp Mixed Herbs (thyme, oregano, rosemary)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into rounds and trim the asparagus by snapping off the woody ends.

  • 3

    In a small bowl, combine olive oil, juice of the lemon, mixed herbs, salt, and pepper.

  • 4

    Place the chicken breast, asparagus, and zucchini on a single sheet pan. Drizzle with the lemon herb mixture, ensuring everything is evenly coated.

  • 5

    Roast in the oven for 18-22 minutes or until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are tender.

  • 6

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

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Zucchini

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 Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Zucchini

Enjoy a flavorful and light one-pan meal featuring tender lemon herb marinated chicken paired with crisp roasted asparagus and zucchini. This dish offers bright citrus notes and aromatic herbs that perfectly complement the succulent chicken, making it an ideal balanced dinner option.

NUTRITION

341kcal
Protein
49.1g
Fat
10.7g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 medium Zucchini

1 tsp Olive Oil

1 Lemon

1 tbsp Mixed Herbs (thyme, oregano, rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into rounds and trim the asparagus by snapping off the woody ends.

  • 3

    In a small bowl, combine olive oil, juice of the lemon, mixed herbs, salt, and pepper.

  • 4

    Place the chicken breast, asparagus, and zucchini on a single sheet pan. Drizzle with the lemon herb mixture, ensuring everything is evenly coated.

  • 5

    Roast in the oven for 18-22 minutes or until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are tender.

  • 6

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