Sheet Pan Lemon-Herb Crispy 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 Crispy Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Crispy Chicken with Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring crispy lemon-herb chicken paired with a medley of roasted vegetables. The dish is infused with bright citrus notes and aromatic herbs, resulting in a balanced plate that's both satisfying and nutrient-dense.

Try 7 days free, then $12.99 / mo.

NUTRITION

411kcal
Protein
57.6g
Fat
11.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, sliced carrots, zucchini, and red bell pepper around the chicken.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is well-coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 6

    Remove from oven, let rest for a few minutes, and serve warm.

Sheet Pan Lemon-Herb Crispy 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 Crispy Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Crispy Chicken with Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring crispy lemon-herb chicken paired with a medley of roasted vegetables. The dish is infused with bright citrus notes and aromatic herbs, resulting in a balanced plate that's both satisfying and nutrient-dense.

NUTRITION

411kcal
Protein
57.6g
Fat
11.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

0.5 cup Zucchini

0.5 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, sliced carrots, zucchini, and red bell pepper around the chicken.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is well-coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 6

    Remove from oven, let rest for a few minutes, and serve warm.