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 balanced, hearty plate featuring tender lemon herb chicken paired with a medley of crisp roasted vegetables. This one-pan wonder is infused with citrusy brightness and fresh herbs, offering a delightful symphony of flavors and textures perfect for a wholesome dinner.

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NUTRITION

408kcal
Protein
43.4g
Fat
11.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion (sliced)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary leaves (from 1 sprig), and parsley.

  • 4

    Place the chicken breast on the center of the sheet pan and arrange the vegetables around it.

  • 5

    Brush the chicken and vegetables generously with the lemon herb mixture, ensuring even coating.

  • 6

    Season the chicken and vegetables with a pinch of salt and pepper (optional) to taste.

  • 7

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

  • 8

    Garnish with additional fresh parsley and a squeeze of lemon juice 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

Enjoy a balanced, hearty plate featuring tender lemon herb chicken paired with a medley of crisp roasted vegetables. This one-pan wonder is infused with citrusy brightness and fresh herbs, offering a delightful symphony of flavors and textures perfect for a wholesome dinner.

NUTRITION

408kcal
Protein
43.4g
Fat
11.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion (sliced)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

1 tablespoon Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary leaves (from 1 sprig), and parsley.

  • 4

    Place the chicken breast on the center of the sheet pan and arrange the vegetables around it.

  • 5

    Brush the chicken and vegetables generously with the lemon herb mixture, ensuring even coating.

  • 6

    Season the chicken and vegetables with a pinch of salt and pepper (optional) to taste.

  • 7

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

  • 8

    Garnish with additional fresh parsley and a squeeze of lemon juice before serving.