Lemon Herb Sheet Pan Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Savor the bright and zesty flavors of lemon and fresh herbs paired with tender sheet pan roasted chicken and a medley of colorful vegetables. This dish features juicy chicken breast drizzled with extra virgin olive oil, garlic, and a blend of thyme and rosemary, all finished with a squeeze of lemon for a refreshing finish.

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NUTRITION

424kcal
Protein
42.6g
Fat
19.1g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup sliced Red Bell Pepper

1/2 medium Zucchini

1 small Red Onion

1 tablespoon Extra Virgin Olive Oil

1/2 Lemon (juiced and zested)

2 cloves Garlic, minced

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt & 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 bowl, whisk together the olive oil, lemon juice and zest, minced garlic, dried thyme, dried rosemary, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Arrange the sliced red bell pepper, zucchini slices, and red onion wedges around the chicken.

  • 5

    Toss the vegetables lightly with any remaining herb mixture to ensure even coating.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

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

Lemon Herb Sheet Pan Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Savor the bright and zesty flavors of lemon and fresh herbs paired with tender sheet pan roasted chicken and a medley of colorful vegetables. This dish features juicy chicken breast drizzled with extra virgin olive oil, garlic, and a blend of thyme and rosemary, all finished with a squeeze of lemon for a refreshing finish.

NUTRITION

424kcal
Protein
42.6g
Fat
19.1g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup sliced Red Bell Pepper

1/2 medium Zucchini

1 small Red Onion

1 tablespoon Extra Virgin Olive Oil

1/2 Lemon (juiced and zested)

2 cloves Garlic, minced

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together the olive oil, lemon juice and zest, minced garlic, dried thyme, dried rosemary, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Arrange the sliced red bell pepper, zucchini slices, and red onion wedges around the chicken.

  • 5

    Toss the vegetables lightly with any remaining herb mixture to ensure even coating.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

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