Sheet Pan Lemon-Herb 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 Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and satisfying plate featuring tender, lemon-herb infused chicken paired with a colorful medley of roasted vegetables. Each bite delivers a harmonious balance of zesty brightness from fresh lemon and aromatic herbs with the natural sweetness and crunch of seasonal vegetables. This easy-to-make sheet pan dinner is both nutritious and bursting with flavor.

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NUTRITION

345kcal
Protein
46.5g
Fat
9.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup Brussels Sprouts (44g), halved

1/2 cup Red Bell Pepper (75g), sliced

1/2 cup Zucchini (83g), sliced

1/2 cup Red Onion (58g), sliced

1 teaspoon Olive Oil (4.5g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Herbs (Thyme & Rosemary), chopped

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

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a small bowl, whisk together the lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 4

    Drizzle half of the lemon-herb mixture over the chicken, ensuring it's evenly coated.

  • 5

    In a separate bowl, toss the Brussels sprouts, red bell pepper, zucchini, and red onion with the remaining lemon-herb mixture.

  • 6

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

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 8

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

Sheet Pan Lemon-Herb 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 Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and satisfying plate featuring tender, lemon-herb infused chicken paired with a colorful medley of roasted vegetables. Each bite delivers a harmonious balance of zesty brightness from fresh lemon and aromatic herbs with the natural sweetness and crunch of seasonal vegetables. This easy-to-make sheet pan dinner is both nutritious and bursting with flavor.

NUTRITION

345kcal
Protein
46.5g
Fat
9.5g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1/2 cup Brussels Sprouts (44g), halved

1/2 cup Red Bell Pepper (75g), sliced

1/2 cup Zucchini (83g), sliced

1/2 cup Red Onion (58g), sliced

1 teaspoon Olive Oil (4.5g)

1 tablespoon Lemon Juice (15g)

1 tablespoon Fresh Herbs (Thyme & Rosemary), chopped

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a small bowl, whisk together the lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 4

    Drizzle half of the lemon-herb mixture over the chicken, ensuring it's evenly coated.

  • 5

    In a separate bowl, toss the Brussels sprouts, red bell pepper, zucchini, and red onion with the remaining lemon-herb mixture.

  • 6

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

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 8

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