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

Savor the vibrant flavors of tender lemon herb chicken paired with a colorful medley of crispy roasted vegetables. This balanced dish features juicy chicken breast and nutrient-rich broccoli, red bell pepper, and zucchini, all enhanced with a bright lemon and garlic marinade for a delightful, satisfying meal.

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NUTRITION

380kcal
Protein
39.5g
Fat
18.9g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup chopped Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and 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, mix olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush both sides generously with the marinade.

  • 4

    Surround the chicken with broccoli, red bell pepper slices, and chopped zucchini. Drizzle any remaining marinade over the vegetables.

  • 5

    Toss the vegetables lightly to coat them in the seasonings.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly crispy.

  • 7

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

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

Savor the vibrant flavors of tender lemon herb chicken paired with a colorful medley of crispy roasted vegetables. This balanced dish features juicy chicken breast and nutrient-rich broccoli, red bell pepper, and zucchini, all enhanced with a bright lemon and garlic marinade for a delightful, satisfying meal.

NUTRITION

380kcal
Protein
39.5g
Fat
18.9g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup chopped Zucchini

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush both sides generously with the marinade.

  • 4

    Surround the chicken with broccoli, red bell pepper slices, and chopped zucchini. Drizzle any remaining marinade over the vegetables.

  • 5

    Toss the vegetables lightly to coat them in the seasonings.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly crispy.

  • 7

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