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 vibrant, one-pan meal featuring tender lemon herb chicken paired with a medley of roasted vegetables. The zesty marinade infuses the chicken with bright citrus and aromatic herbs, while the roasted veggies add satisfying crunch and natural sweetness. This dish is simple to prepare and offers a balanced mix of lean protein, fiber, and healthy fats.

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NUTRITION

391kcal
Protein
38.3g
Fat
18.6g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Boneless & Skinless)

1 cup chopped Red Bell Pepper

1 cup chopped Broccoli

1 medium Zucchini

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 garlic clove, minced

1 tbsp Fresh Herbs (Thyme & Rosemary), chopped

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the center of the sheet pan. Drizzle half of the lemon herb mixture over the chicken, ensuring it is well coated.

  • 4

    Arrange the chopped red bell pepper, broccoli, and zucchini around the chicken on the sheet pan. Drizzle the remaining lemon herb mixture over the vegetables and toss gently to coat evenly.

  • 5

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

  • 6

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

  • 7

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

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 vibrant, one-pan meal featuring tender lemon herb chicken paired with a medley of roasted vegetables. The zesty marinade infuses the chicken with bright citrus and aromatic herbs, while the roasted veggies add satisfying crunch and natural sweetness. This dish is simple to prepare and offers a balanced mix of lean protein, fiber, and healthy fats.

NUTRITION

391kcal
Protein
38.3g
Fat
18.6g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Boneless & Skinless)

1 cup chopped Red Bell Pepper

1 cup chopped Broccoli

1 medium Zucchini

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 garlic clove, minced

1 tbsp Fresh Herbs (Thyme & Rosemary), chopped

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the center of the sheet pan. Drizzle half of the lemon herb mixture over the chicken, ensuring it is well coated.

  • 4

    Arrange the chopped red bell pepper, broccoli, and zucchini around the chicken on the sheet pan. Drizzle the remaining lemon herb mixture over the vegetables and toss gently to coat evenly.

  • 5

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

  • 6

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

  • 7

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