Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Savor a vibrant medley of tender, lemon herb roasted chicken paired with an assortment of crispy vegetables. This one-pan dish offers a delightful balance of zesty citrus, fragrant herbs, and naturally sweet roasted veggies, making it a satisfying and wholesome meal.

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NUTRITION

354kcal
Protein
48.5g
Fat
10.1g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

0.25 medium Lemon

1 clove Garlic

0.5 tsp Herb Blend (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the broccoli into florets, dice the red bell pepper and zucchini, and thinly slice the red onion.

  • 3

    In a small bowl, combine olive oil, juice from the lemon, minced garlic, and the herb blend to create a marinade.

  • 4

    Place the chicken breast on a sheet pan and brush half of the marinade over it.

  • 5

    Toss the prepared vegetables with the remaining marinade, ensuring they are well coated.

  • 6

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

  • 7

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

  • 8

    Remove the sheet pan from the oven, let it sit for a couple of minutes, then serve warm.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Savor a vibrant medley of tender, lemon herb roasted chicken paired with an assortment of crispy vegetables. This one-pan dish offers a delightful balance of zesty citrus, fragrant herbs, and naturally sweet roasted veggies, making it a satisfying and wholesome meal.

NUTRITION

354kcal
Protein
48.5g
Fat
10.1g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Zucchini

0.25 medium Red Onion

1 tsp Olive Oil

0.25 medium Lemon

1 clove Garlic

0.5 tsp Herb Blend (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the broccoli into florets, dice the red bell pepper and zucchini, and thinly slice the red onion.

  • 3

    In a small bowl, combine olive oil, juice from the lemon, minced garlic, and the herb blend to create a marinade.

  • 4

    Place the chicken breast on a sheet pan and brush half of the marinade over it.

  • 5

    Toss the prepared vegetables with the remaining marinade, ensuring they are well coated.

  • 6

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

  • 7

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

  • 8

    Remove the sheet pan from the oven, let it sit for a couple of minutes, then serve warm.