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

A vibrant and healthy meal featuring tender lemon herb chicken paired with a medley of roasted vegetables, including broccoli, red bell pepper, zucchini, and carrot. The citrusy and aromatic flavors shine through for a satisfying, balanced dinner that's ideal for those looking to hit their protein targets while keeping the meal light and delicious.

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NUTRITION

434kcal
Protein
43.7g
Fat
19.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli (~91g)

1 medium Red Bell Pepper (~119g)

1 small Zucchini (~118g)

1 small Carrot (~50g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and carrot into bite-sized pieces. Chop the broccoli into florets.

  • 3

    Place the chicken breast in the center of a sheet pan. Arrange the vegetables around the chicken in a single layer.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle with mixed dried herbs, and season with salt and pepper.

  • 5

    Gently toss the vegetables to ensure they are evenly coated with the oil and herbs.

  • 6

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let it rest for a few minutes, then slice the chicken if desired and serve alongside the roasted vegetables.

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

A vibrant and healthy meal featuring tender lemon herb chicken paired with a medley of roasted vegetables, including broccoli, red bell pepper, zucchini, and carrot. The citrusy and aromatic flavors shine through for a satisfying, balanced dinner that's ideal for those looking to hit their protein targets while keeping the meal light and delicious.

NUTRITION

434kcal
Protein
43.7g
Fat
19.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli (~91g)

1 medium Red Bell Pepper (~119g)

1 small Zucchini (~118g)

1 small Carrot (~50g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and carrot into bite-sized pieces. Chop the broccoli into florets.

  • 3

    Place the chicken breast in the center of a sheet pan. Arrange the vegetables around the chicken in a single layer.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle with mixed dried herbs, and season with salt and pepper.

  • 5

    Gently toss the vegetables to ensure they are evenly coated with the oil and herbs.

  • 6

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let it rest for a few minutes, then slice the chicken if desired and serve alongside the roasted vegetables.