Sheet Pan Lemon-Herb Roasted 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 Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring tender lemon-herb chicken paired with a medley of crispy roasted vegetables. The zesty lemon and aromatic herbs elevate the classic roasted chicken, while sweet red bell pepper, zucchini, and red onion add a burst of color and flavor to each bite. Simple, nutritious, and perfectly balanced for a satisfying meal.

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NUTRITION

326kcal
Protein
39.1g
Fat
10g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

½ medium Red Onion

1 teaspoon Extra Virgin Olive Oil

Juice of ½ Lemon

Fresh Herbs (Rosemary, Thyme) to taste

1 clove Garlic

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, mix the olive oil, lemon juice, minced garlic, chopped fresh rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush both sides with the lemon-herb mixture.

  • 4

    Chop the red bell pepper, zucchini, and red onion into even pieces. Spread them out on the sheet pan around the chicken.

  • 5

    Drizzle any remaining herb mixture over the vegetables and toss gently to coat.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.

Sheet Pan Lemon-Herb Roasted 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 Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring tender lemon-herb chicken paired with a medley of crispy roasted vegetables. The zesty lemon and aromatic herbs elevate the classic roasted chicken, while sweet red bell pepper, zucchini, and red onion add a burst of color and flavor to each bite. Simple, nutritious, and perfectly balanced for a satisfying meal.

NUTRITION

326kcal
Protein
39.1g
Fat
10g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

½ medium Red Onion

1 teaspoon Extra Virgin Olive Oil

Juice of ½ Lemon

Fresh Herbs (Rosemary, Thyme) to taste

1 clove Garlic

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, mix the olive oil, lemon juice, minced garlic, chopped fresh rosemary and thyme, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush both sides with the lemon-herb mixture.

  • 4

    Chop the red bell pepper, zucchini, and red onion into even pieces. Spread them out on the sheet pan around the chicken.

  • 5

    Drizzle any remaining herb mixture over the vegetables and toss gently to coat.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.