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

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken accompanied by a colorful medley of roasted vegetables. This dish bursts with fresh citrus, aromatic herbs, and perfectly roasted seasonal vegetables, creating a balanced and satisfying meal that's as healthy as it is delicious.

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NUTRITION

419kcal
Protein
41.9g
Fat
12g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Zucchini (124g)

1 medium Red Bell Pepper (120g)

1/2 medium Red Onion (50g)

1/2 cup Cherry Tomatoes (75g)

1 tbsp Lemon juice and zest (15g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs (about 1g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into even pieces or leave whole if preferred. Prepare the vegetables by slicing zucchini, red bell pepper, and red onion into bite-sized chunks. Halve the cherry tomatoes.

  • 3

    In a small bowl, combine lemon juice, zest, olive oil, dried herbs, salt, and pepper.

  • 4

    Place the chicken and vegetables on the sheet pan. Drizzle the lemon herb mixture evenly over the chicken and vegetables, tossing gently to coat well.

  • 5

    Spread the ingredients in a single layer on the pan for even roasting.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced sheet pan 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

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken accompanied by a colorful medley of roasted vegetables. This dish bursts with fresh citrus, aromatic herbs, and perfectly roasted seasonal vegetables, creating a balanced and satisfying meal that's as healthy as it is delicious.

NUTRITION

419kcal
Protein
41.9g
Fat
12g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Zucchini (124g)

1 medium Red Bell Pepper (120g)

1/2 medium Red Onion (50g)

1/2 cup Cherry Tomatoes (75g)

1 tbsp Lemon juice and zest (15g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs (about 1g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into even pieces or leave whole if preferred. Prepare the vegetables by slicing zucchini, red bell pepper, and red onion into bite-sized chunks. Halve the cherry tomatoes.

  • 3

    In a small bowl, combine lemon juice, zest, olive oil, dried herbs, salt, and pepper.

  • 4

    Place the chicken and vegetables on the sheet pan. Drizzle the lemon herb mixture evenly over the chicken and vegetables, tossing gently to coat well.

  • 5

    Spread the ingredients in a single layer on the pan for even roasting.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced sheet pan meal!