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

Enjoy a vibrant medley of tender lemon herb chicken paired with a colorful assortment of roasted vegetables. This sheet pan meal is designed to deliver a burst of fresh flavors with zesty lemon, aromatic herbs, and a simple drizzle of olive oil, all perfectly roasted to achieve a harmonious blend of textures and tastes.

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NUTRITION

405kcal
Protein
47.4g
Fat
13g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Herbs (Thyme and Rosemary)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped fresh herbs, olive oil, salt, and pepper to create the marinade.

  • 3

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

  • 4

    Chop the zucchini, red bell pepper, and red onion into similar sized pieces and toss them with any remaining marinade on the pan.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring they are in a single layer.

  • 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.

  • 7

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

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

Enjoy a vibrant medley of tender lemon herb chicken paired with a colorful assortment of roasted vegetables. This sheet pan meal is designed to deliver a burst of fresh flavors with zesty lemon, aromatic herbs, and a simple drizzle of olive oil, all perfectly roasted to achieve a harmonious blend of textures and tastes.

NUTRITION

405kcal
Protein
47.4g
Fat
13g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Herbs (Thyme and Rosemary)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped fresh herbs, olive oil, salt, and pepper to create the marinade.

  • 3

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

  • 4

    Chop the zucchini, red bell pepper, and red onion into similar sized pieces and toss them with any remaining marinade on the pan.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring they are in a single layer.

  • 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.

  • 7

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