Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy this vibrant, one-pan meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The chicken is marinated in fresh lemon and garlic, and the colorful vegetables are roasted to perfection, creating a balanced dish full of texture and bright flavors.

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NUTRITION

407kcal
Protein
37.7g
Fat
19.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli Florets

1 Lemon (juiced)

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast and chopped vegetables (zucchini, red bell pepper, broccoli florets) on a sheet pan.

  • 4

    Drizzle the lemon herb mixture over the chicken and vegetables, tossing gently to ensure even coating.

  • 5

    Arrange the chicken in the center, and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from oven, let rest for a few minutes, then serve hot.

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy this vibrant, one-pan meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The chicken is marinated in fresh lemon and garlic, and the colorful vegetables are roasted to perfection, creating a balanced dish full of texture and bright flavors.

NUTRITION

407kcal
Protein
37.7g
Fat
19.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli Florets

1 Lemon (juiced)

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast and chopped vegetables (zucchini, red bell pepper, broccoli florets) on a sheet pan.

  • 4

    Drizzle the lemon herb mixture over the chicken and vegetables, tossing gently to ensure even coating.

  • 5

    Arrange the chicken in the center, and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from oven, let rest for a few minutes, then serve hot.