Sheet Pan Lemon-Herb Chicken and 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 and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

Savor a vibrant medley of roasted vegetables and succulent lemon-herb chicken, all prepared on a single sheet pan. This dish bursts with fresh herbs, zesty lemon, and a perfect balance of tender chicken paired with caramelized veggies, making for a satisfying and wholesome meal.

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NUTRITION

385kcal
Protein
49.9g
Fat
10.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1 medium Carrot

1 tsp Olive Oil

2 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & 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 or lightly grease it.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround it with broccoli, diced red bell pepper, sliced zucchini, and sliced carrot.

  • 4

    Drizzle the olive oil and herb mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly charred on the edges.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired. Serve warm and enjoy your balanced, flavorful meal.

Sheet Pan Lemon-Herb Chicken and 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 and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

Savor a vibrant medley of roasted vegetables and succulent lemon-herb chicken, all prepared on a single sheet pan. This dish bursts with fresh herbs, zesty lemon, and a perfect balance of tender chicken paired with caramelized veggies, making for a satisfying and wholesome meal.

NUTRITION

385kcal
Protein
49.9g
Fat
10.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1 medium Carrot

1 tsp Olive Oil

2 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround it with broccoli, diced red bell pepper, sliced zucchini, and sliced carrot.

  • 4

    Drizzle the olive oil and herb mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly charred on the edges.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired. Serve warm and enjoy your balanced, flavorful meal.