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, one-pan meal featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables. The dish offers a delightful balance of citrus brightness and savory herbs, all perfectly crisped to bring out natural flavors and textures.

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NUTRITION

333kcal
Protein
41.3g
Fat
11.7g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

Juice of 1/2 Lemon

1 clove Garlic, minced

1 cup Broccoli Florets

1 cup Sliced Red Bell Pepper

1 cup Sliced Zucchini

1 tsp Dried Thyme & Rosemary blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the chicken by patting it dry and placing it in the center of a sheet pan.

  • 3

    In a small bowl, mix the olive oil, lemon juice, minced garlic, dried thyme & rosemary, salt, and pepper.

  • 4

    Brush the chicken breast with the lemon herb mixture, ensuring it is well coated.

  • 5

    Arrange the broccoli, red bell pepper, and zucchini around the chicken on the sheet pan.

  • 6

    Drizzle any remaining lemon herb mixture over the vegetables and toss gently to coat.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and let rest for a few minutes 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 vibrant, one-pan meal featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables. The dish offers a delightful balance of citrus brightness and savory herbs, all perfectly crisped to bring out natural flavors and textures.

NUTRITION

333kcal
Protein
41.3g
Fat
11.7g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

Juice of 1/2 Lemon

1 clove Garlic, minced

1 cup Broccoli Florets

1 cup Sliced Red Bell Pepper

1 cup Sliced Zucchini

1 tsp Dried Thyme & Rosemary blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the chicken by patting it dry and placing it in the center of a sheet pan.

  • 3

    In a small bowl, mix the olive oil, lemon juice, minced garlic, dried thyme & rosemary, salt, and pepper.

  • 4

    Brush the chicken breast with the lemon herb mixture, ensuring it is well coated.

  • 5

    Arrange the broccoli, red bell pepper, and zucchini around the chicken on the sheet pan.

  • 6

    Drizzle any remaining lemon herb mixture over the vegetables and toss gently to coat.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 8

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