Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 medium Zucchini; 1/2 medium Red Bell Pepper; 1/2 medium Yellow Squash; 1/4 medium Red Onion; 1 cup Cherry Tomatoes (about 5-6); 0.33 tbsp Olive Oil; 1 tbsp Lemon Juice; 2 tbsp Fresh Herbs; 2 cloves Garlic; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with a medley of roasted vegetables. Bursting with fresh flavors from zesty lemon and aromatic herbs, this dish offers a delightful blend of textures and a wholesome balance of nutrients.

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NUTRITION

Protein

40.3g

Fat

9.5g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/2 medium Yellow Squash

1/4 medium Red Onion

1 cup Cherry Tomatoes (about 5-6)

0.33 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
In a small bowl, combine lemon juice, chopped fresh herbs, minced garlic, olive oil, salt, and pepper.
3
Place the chicken breast in the center of a sheet pan and surround with chopped zucchini, red bell pepper, yellow squash, red onion slices, and cherry tomatoes.
4
Drizzle the lemon herb mixture evenly over the chicken and vegetables.
5
Toss the vegetables slightly to ensure even coating.
6
Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Remove from the oven, let rest for a couple of minutes, and serve warm.