Sheet Pan Lemon Herb Chicken and Roasted Vegetable Bowl

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

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Bowl

A vibrant, one-pan dish featuring tender lemon herb chicken paired with a medley of roasted vegetables. The citrus and herb marinade infuses the chicken with bright flavors while the colorful veggies add a delightful crispness, making this bowl both nourishing and satisfying.

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NUTRITION

418kcal
Protein
46.3g
Fat
18.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Chopped Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

1 clove Garlic (minced)

Salt and 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.

  • 2

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

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces and arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon herb mixture over the vegetables, ensuring they are evenly coated.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

  • 7

    Remove from the oven, slice the chicken if desired, and serve your balanced, flavorful bowl immediately.

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Bowl

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

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Bowl

A vibrant, one-pan dish featuring tender lemon herb chicken paired with a medley of roasted vegetables. The citrus and herb marinade infuses the chicken with bright flavors while the colorful veggies add a delightful crispness, making this bowl both nourishing and satisfying.

NUTRITION

418kcal
Protein
46.3g
Fat
18.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Chopped Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

1 clove Garlic (minced)

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, combine lemon juice, olive oil, minced garlic, and mixed fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces and arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon herb mixture over the vegetables, ensuring they are evenly coated.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

  • 7

    Remove from the oven, slice the chicken if desired, and serve your balanced, flavorful bowl immediately.