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 medley of tender lemon herb chicken paired with a colorful array of roasted vegetables. The succulent chicken is marinated in a zesty blend of lemon, garlic, and fresh herbs, while the vegetables get perfectly crispy edges from a light drizzle of olive oil. This dish is not only visually appealing but also perfectly balanced to keep you energized.

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NUTRITION

318kcal
Protein
37.8g
Fat
9.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1 medium Red Bell Pepper

1 cup Broccoli

1/2 medium Zucchini

1/2 tbsp Lemon Juice

2 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and roughly chopped fresh thyme and rosemary. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast on the sheet pan. Arrange the chopped red bell pepper, broccoli, and sliced zucchini around the chicken.

  • 4

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

  • 5

    Season the chicken and vegetables with an additional sprinkle of salt and pepper if desired.

  • 6

    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.

  • 7

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

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 medley of tender lemon herb chicken paired with a colorful array of roasted vegetables. The succulent chicken is marinated in a zesty blend of lemon, garlic, and fresh herbs, while the vegetables get perfectly crispy edges from a light drizzle of olive oil. This dish is not only visually appealing but also perfectly balanced to keep you energized.

NUTRITION

318kcal
Protein
37.8g
Fat
9.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1 medium Red Bell Pepper

1 cup Broccoli

1/2 medium Zucchini

1/2 tbsp Lemon Juice

2 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and roughly chopped fresh thyme and rosemary. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast on the sheet pan. Arrange the chopped red bell pepper, broccoli, and sliced zucchini around the chicken.

  • 4

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

  • 5

    Season the chicken and vegetables with an additional sprinkle of salt and pepper if desired.

  • 6

    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.

  • 7

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