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

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The chicken is marinated in a zesty lemon and garlic blend, then roasted alongside sweet bell peppers, broccoli, and zucchini. This balanced, nutrient-packed dish is perfect for a quick yet satisfying dinner that highlights bold flavors and clean eating.

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NUTRITION

334kcal
Protein
39.2g
Fat
13.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Broccoli florets

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

2 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Black 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, whisk together olive oil, lemon juice, minced garlic, thyme, and rosemary. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast and chopped vegetables (broccoli, red bell pepper, zucchini) on the sheet pan.

  • 4

    Drizzle the lemon herb marinade evenly over the chicken and vegetables, ensuring each piece gets a coating.

  • 5

    Toss the vegetables gently to distribute the seasoning, and leave the chicken breast in place for even cooking.

  • 6

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

  • 7

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

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

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The chicken is marinated in a zesty lemon and garlic blend, then roasted alongside sweet bell peppers, broccoli, and zucchini. This balanced, nutrient-packed dish is perfect for a quick yet satisfying dinner that highlights bold flavors and clean eating.

NUTRITION

334kcal
Protein
39.2g
Fat
13.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Broccoli florets

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

2 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, and rosemary. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast and chopped vegetables (broccoli, red bell pepper, zucchini) on the sheet pan.

  • 4

    Drizzle the lemon herb marinade evenly over the chicken and vegetables, ensuring each piece gets a coating.

  • 5

    Toss the vegetables gently to distribute the seasoning, and leave the chicken breast in place for even cooking.

  • 6

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

  • 7

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