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 bright and balanced meal featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish is both vibrant in flavor and perfectly portioned to meet your nutritional goals.

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NUTRITION

409kcal
Protein
43.4g
Fat
11.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx 170g)

100g Broccoli

50g Red Bell Pepper

50g Zucchini

1/2 cup Cooked Quinoa (approx 92g)

1/2 Lemon

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a bowl, combine the olive oil, juice from half a lemon, and fresh herbs. Mix well.

  • 3

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

  • 4

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces and place them around the chicken.

  • 5

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

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Warm the cooked quinoa if needed and serve on the side or mix with the roasted vegetables.

  • 8

    Plate the chicken, vegetables, and quinoa. Garnish with an extra squeeze of lemon if desired and enjoy!

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 bright and balanced meal featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish is both vibrant in flavor and perfectly portioned to meet your nutritional goals.

NUTRITION

409kcal
Protein
43.4g
Fat
11.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx 170g)

100g Broccoli

50g Red Bell Pepper

50g Zucchini

1/2 cup Cooked Quinoa (approx 92g)

1/2 Lemon

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a bowl, combine the olive oil, juice from half a lemon, and fresh herbs. Mix well.

  • 3

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

  • 4

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces and place them around the chicken.

  • 5

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

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Warm the cooked quinoa if needed and serve on the side or mix with the roasted vegetables.

  • 8

    Plate the chicken, vegetables, and quinoa. Garnish with an extra squeeze of lemon if desired and enjoy!