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

Savor a vibrant, health-conscious plate featuring tender lemon-herb chicken paired with a medley of roasted red bell pepper, zucchini, broccoli, and red onion. This one-pan wonder is finished with a drizzle of olive oil and a splash of fresh lemon, delivering a pleasing blend of zesty and savory flavors perfect for a balanced meal.

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NUTRITION

406kcal
Protein
40.5g
Fat
18.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (100g)

1 cup Broccoli (90g)

1/4 medium Red Onion (30g)

1 Tbsp Olive Oil (14g)

1 Tbsp Lemon Juice (18g)

1 Tbsp Fresh Herbs, chopped

1 Garlic clove

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with chopped red bell pepper, sliced zucchini, broccoli florets, and red onion slices.

  • 3

    Drizzle olive oil over the chicken and vegetables. Add lemon juice, minced garlic, and your choice of fresh herbs. Season with salt and pepper.

  • 4

    Toss the vegetables gently to ensure they are evenly coated in the lemon-herb mixture.

  • 5

    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 with slightly crispy edges.

  • 6

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

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

Savor a vibrant, health-conscious plate featuring tender lemon-herb chicken paired with a medley of roasted red bell pepper, zucchini, broccoli, and red onion. This one-pan wonder is finished with a drizzle of olive oil and a splash of fresh lemon, delivering a pleasing blend of zesty and savory flavors perfect for a balanced meal.

NUTRITION

406kcal
Protein
40.5g
Fat
18.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (100g)

1 cup Broccoli (90g)

1/4 medium Red Onion (30g)

1 Tbsp Olive Oil (14g)

1 Tbsp Lemon Juice (18g)

1 Tbsp Fresh Herbs, chopped

1 Garlic clove

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with chopped red bell pepper, sliced zucchini, broccoli florets, and red onion slices.

  • 3

    Drizzle olive oil over the chicken and vegetables. Add lemon juice, minced garlic, and your choice of fresh herbs. Season with salt and pepper.

  • 4

    Toss the vegetables gently to ensure they are evenly coated in the lemon-herb mixture.

  • 5

    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 with slightly crispy edges.

  • 6

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