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

Enjoy a vibrant, one-pan meal featuring tender, lemon herb roasted chicken paired with a rainbow of crispy vegetables. The chicken is marinated in a zesty lemon-herb blend and roasted to juicy perfection, while the vegetables, lightly seasoned and drizzled with olive oil, offer a satisfying crunch in every bite. This balanced dish brings together bright flavors and wholesome ingredients to create a nourishing and delicious meal.

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NUTRITION

343kcal
Protein
47.5g
Fat
10.2g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup sliced Red Bell Pepper

1 cup Broccoli florets

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley, Thyme, Rosemary)

Salt & Pepper to taste

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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, olive oil, chopped fresh herbs, salt, and pepper to create a zesty marinade.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the marinade.

  • 4

    Add the sliced red bell pepper, broccoli florets, and zucchini around the chicken, then drizzle any remaining marinade over the vegetables.

  • 5

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

  • 6

    Remove from the oven, allow to rest for a few minutes, and serve warm. Enjoy your wholesome, protein-packed meal!

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

Enjoy a vibrant, one-pan meal featuring tender, lemon herb roasted chicken paired with a rainbow of crispy vegetables. The chicken is marinated in a zesty lemon-herb blend and roasted to juicy perfection, while the vegetables, lightly seasoned and drizzled with olive oil, offer a satisfying crunch in every bite. This balanced dish brings together bright flavors and wholesome ingredients to create a nourishing and delicious meal.

NUTRITION

343kcal
Protein
47.5g
Fat
10.2g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup sliced Red Bell Pepper

1 cup Broccoli florets

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley, Thyme, Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the marinade.

  • 4

    Add the sliced red bell pepper, broccoli florets, and zucchini around the chicken, then drizzle any remaining marinade over the vegetables.

  • 5

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

  • 6

    Remove from the oven, allow to rest for a few minutes, and serve warm. Enjoy your wholesome, protein-packed meal!