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 medley of flavors with tender lemon herb chicken paired alongside a colorful mix of roasted vegetables. This sheet pan recipe is designed to deliver a satisfying balance of lean protein and nutrient-dense veggies drizzled with olive oil and fresh lemon for brightness. Ideal for a wholesome dinner that is as delightful in taste as it is nourishing for your body.

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NUTRITION

354kcal
Protein
37.3g
Fat
13.9g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Zucchini

1 cup sliced Red Bell Pepper

1 cup chopped Broccoli

2 tsp Olive Oil

2 slices Lemon

2 sprigs Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

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

  • 2

    Place the 5 oz chicken breast in the center of the sheet pan. Arrange the chopped zucchini, sliced red bell pepper, and chopped broccoli around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Squeeze the juice from the lemon slices over and place the slices on top of the chicken for extra flavor.

  • 4

    Sprinkle freshly chopped thyme and rosemary over the entire pan, and season with salt and pepper to taste.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then 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 medley of flavors with tender lemon herb chicken paired alongside a colorful mix of roasted vegetables. This sheet pan recipe is designed to deliver a satisfying balance of lean protein and nutrient-dense veggies drizzled with olive oil and fresh lemon for brightness. Ideal for a wholesome dinner that is as delightful in taste as it is nourishing for your body.

NUTRITION

354kcal
Protein
37.3g
Fat
13.9g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Zucchini

1 cup sliced Red Bell Pepper

1 cup chopped Broccoli

2 tsp Olive Oil

2 slices Lemon

2 sprigs Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

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

  • 2

    Place the 5 oz chicken breast in the center of the sheet pan. Arrange the chopped zucchini, sliced red bell pepper, and chopped broccoli around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Squeeze the juice from the lemon slices over and place the slices on top of the chicken for extra flavor.

  • 4

    Sprinkle freshly chopped thyme and rosemary over the entire pan, and season with salt and pepper to taste.

  • 5

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

  • 6

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