Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor a perfectly balanced sheet pan meal featuring tender, juicy lemon herb chicken paired with a medley of crispy roasted vegetables. This dish combines bright citrus notes with earthy herbs, delivering a satisfying crunch from the vegetables and a burst of flavor in every bite.

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NUTRITION

353kcal
Protein
39.6g
Fat
13.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Boneless Skinless Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 half medium Zucchini (93g)

1 cup Broccoli (91g)

2 teaspoons Olive Oil (9.5g)

1 tablespoon Lemon Juice (15g)

Mixed Dried Herbs (to taste)

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush it evenly with half of the lemon herb mixture.

  • 4

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and break the broccoli into small florets. Arrange the vegetables around the chicken on the pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, ensuring an even coating.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and then serve your balanced, flavorful sheet pan meal.

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor a perfectly balanced sheet pan meal featuring tender, juicy lemon herb chicken paired with a medley of crispy roasted vegetables. This dish combines bright citrus notes with earthy herbs, delivering a satisfying crunch from the vegetables and a burst of flavor in every bite.

NUTRITION

353kcal
Protein
39.6g
Fat
13.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Boneless Skinless Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 half medium Zucchini (93g)

1 cup Broccoli (91g)

2 teaspoons Olive Oil (9.5g)

1 tablespoon Lemon Juice (15g)

Mixed Dried Herbs (to taste)

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush it evenly with half of the lemon herb mixture.

  • 4

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and break the broccoli into small florets. Arrange the vegetables around the chicken on the pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, ensuring an even coating.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and then serve your balanced, flavorful sheet pan meal.