Sheet Pan Crispy Roasted Vegetables with Lemon-Herb Chicken

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

Sheet Pan Crispy Roasted Vegetables with Lemon-Herb Chicken

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Roasted Vegetables with Lemon-Herb Chicken

Savor the vibrant medley of crispy roasted vegetables paired with tender, lemon-herb chicken. This dish brings together a burst of citrus and fresh herbs with a colorful array of veggies, all perfectly roasted on a sheet pan to create a satisfying meal that's both nutrient-rich and balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
40g
Fat
19.5g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~119g)

1 medium Zucchini (~196g)

1 quarter Red Onion (~40g)

1/2 cup Cherry Tomatoes, halved (~75g)

1 tbsp Olive Oil (~14g)

1 Lemon

1 tsp Dried Thyme

1 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the red bell pepper (sliced), zucchini (sliced), red onion (cut into wedges), and cherry tomatoes. Drizzle with olive oil, and season with a pinch of salt and pepper.

  • 3

    Toss the vegetables to ensure they are evenly coated, then spread them out in a single layer on the prepared sheet pan.

  • 4

    Place the chicken breast on another section of the sheet pan. Drizzle the chicken with a little olive oil, and squeeze the juice of half the lemon over it.

  • 5

    Sprinkle the chicken evenly with dried thyme, dried oregano, and a pinch of salt and pepper. Optionally, add a little lemon zest for extra flavor.

  • 6

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

  • 7

    Once cooked, squeeze a little more lemon juice over the chicken and vegetables, then serve immediately.

Sheet Pan Crispy Roasted Vegetables with Lemon-Herb Chicken

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

Sheet Pan Crispy Roasted Vegetables with Lemon-Herb Chicken

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Roasted Vegetables with Lemon-Herb Chicken

Savor the vibrant medley of crispy roasted vegetables paired with tender, lemon-herb chicken. This dish brings together a burst of citrus and fresh herbs with a colorful array of veggies, all perfectly roasted on a sheet pan to create a satisfying meal that's both nutrient-rich and balanced.

NUTRITION

414kcal
Protein
40g
Fat
19.5g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~119g)

1 medium Zucchini (~196g)

1 quarter Red Onion (~40g)

1/2 cup Cherry Tomatoes, halved (~75g)

1 tbsp Olive Oil (~14g)

1 Lemon

1 tsp Dried Thyme

1 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the red bell pepper (sliced), zucchini (sliced), red onion (cut into wedges), and cherry tomatoes. Drizzle with olive oil, and season with a pinch of salt and pepper.

  • 3

    Toss the vegetables to ensure they are evenly coated, then spread them out in a single layer on the prepared sheet pan.

  • 4

    Place the chicken breast on another section of the sheet pan. Drizzle the chicken with a little olive oil, and squeeze the juice of half the lemon over it.

  • 5

    Sprinkle the chicken evenly with dried thyme, dried oregano, and a pinch of salt and pepper. Optionally, add a little lemon zest for extra flavor.

  • 6

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

  • 7

    Once cooked, squeeze a little more lemon juice over the chicken and vegetables, then serve immediately.