Sheet Pan Lemon-Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

Savor a bright and flavorful dinner featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables. The zesty citrus, aromatic herbs, and perfectly roasted veggies come together on a single sheet pan for an uncomplicated, delicious, and visually appealing meal.

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NUTRITION

356kcal
Protein
46.8g
Fat
12.5g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 142g)

1/2 medium Zucchini (approx. 100g)

1/2 medium Red Bell Pepper (approx. 75g)

1/4 medium Red Onion (approx. 30g)

1/4 Lemon (approx. 20g)

1 clove Garlic

1/2 tbsp Olive Oil

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

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

    In a small bowl, whisk together olive oil, the juice of the lemon quarter, minced garlic, chopped thyme, and rosemary along with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the sliced zucchini, red bell pepper, and red onion around the chicken.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then serve your perfectly balanced sheet pan meal.

Sheet Pan Lemon-Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

Savor a bright and flavorful dinner featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables. The zesty citrus, aromatic herbs, and perfectly roasted veggies come together on a single sheet pan for an uncomplicated, delicious, and visually appealing meal.

NUTRITION

356kcal
Protein
46.8g
Fat
12.5g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 142g)

1/2 medium Zucchini (approx. 100g)

1/2 medium Red Bell Pepper (approx. 75g)

1/4 medium Red Onion (approx. 30g)

1/4 Lemon (approx. 20g)

1 clove Garlic

1/2 tbsp Olive Oil

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, the juice of the lemon quarter, minced garlic, chopped thyme, and rosemary along with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the sliced zucchini, red bell pepper, and red onion around the chicken.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then serve your perfectly balanced sheet pan meal.