Crispy 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.

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a vibrant and healthful meal featuring crispy, herb-infused chicken paired with a medley of tender roasted vegetables, all finished with a bright squeeze of lemon. This dish delights with its balance of zesty flavors and satisfying texture, perfect for a nourishing dinner.

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NUTRITION

387kcal
Protein
54.6g
Fat
11.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

100 grams Zucchini

80 grams Red Bell Pepper

50 grams Red Onion

1 teaspoon Olive Oil

Juice of 1/2 Lemon (30g)

1 tablespoon Mixed Fresh Herbs (Thyme, Rosemary)

Salt & Black 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

    Place the chicken breast on the sheet pan. Drizzle the olive oil over the chicken and season with salt, pepper, and mixed herbs.

  • 3

    Cut the zucchini, red bell pepper, and red onion into bite-sized pieces. Arrange the vegetables around the chicken on the sheet pan.

  • 4

    Drizzle the vegetables with a little extra olive oil if desired, and season them with salt and pepper.

  • 5

    Squeeze the lemon juice evenly over the chicken and vegetables.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

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

Crispy 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.

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a vibrant and healthful meal featuring crispy, herb-infused chicken paired with a medley of tender roasted vegetables, all finished with a bright squeeze of lemon. This dish delights with its balance of zesty flavors and satisfying texture, perfect for a nourishing dinner.

NUTRITION

387kcal
Protein
54.6g
Fat
11.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

100 grams Zucchini

80 grams Red Bell Pepper

50 grams Red Onion

1 teaspoon Olive Oil

Juice of 1/2 Lemon (30g)

1 tablespoon Mixed Fresh Herbs (Thyme, Rosemary)

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle the olive oil over the chicken and season with salt, pepper, and mixed herbs.

  • 3

    Cut the zucchini, red bell pepper, and red onion into bite-sized pieces. Arrange the vegetables around the chicken on the sheet pan.

  • 4

    Drizzle the vegetables with a little extra olive oil if desired, and season them with salt and pepper.

  • 5

    Squeeze the lemon juice evenly over the chicken and vegetables.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

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