Sheet Pan Lemon Herb Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor a vibrant medley of tender lemon herb chicken paired with a colorful assortment of roasted vegetables. This dish combines juicy chicken breast with crisp red bell pepper, zucchini, and red onion, all enhanced by a bright splash of lemon and garlic-infused olive oil. An effortless one-pan meal that marries rustic flavors and wholesome ingredients for a satisfying dinner that aligns beautifully with your nutritional goals.

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NUTRITION

512kcal
Protein
57.3g
Fat
21g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (150g)

1 medium Zucchini (118g)

1 small Red Onion (70g)

1 tablespoon Olive Oil (13.5g)

1/2 Lemon (50g)

2 cloves Garlic (6g)

1 teaspoon Fresh Herbs (Thyme & Rosemary mix)

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 3

    Place the chicken breast on the pan alongside the vegetables.

  • 4

    In a small bowl, combine the olive oil, juice from the half lemon, minced garlic, and fresh herbs. Season with salt and pepper as desired.

  • 5

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

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight caramelization.

  • 7

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

Sheet Pan Lemon Herb Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor a vibrant medley of tender lemon herb chicken paired with a colorful assortment of roasted vegetables. This dish combines juicy chicken breast with crisp red bell pepper, zucchini, and red onion, all enhanced by a bright splash of lemon and garlic-infused olive oil. An effortless one-pan meal that marries rustic flavors and wholesome ingredients for a satisfying dinner that aligns beautifully with your nutritional goals.

NUTRITION

512kcal
Protein
57.3g
Fat
21g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (150g)

1 medium Zucchini (118g)

1 small Red Onion (70g)

1 tablespoon Olive Oil (13.5g)

1/2 Lemon (50g)

2 cloves Garlic (6g)

1 teaspoon Fresh Herbs (Thyme & Rosemary mix)

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 3

    Place the chicken breast on the pan alongside the vegetables.

  • 4

    In a small bowl, combine the olive oil, juice from the half lemon, minced garlic, and fresh herbs. Season with salt and pepper as desired.

  • 5

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

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight caramelization.

  • 7

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