Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a bright and flavorful meal featuring tender roasted chicken infused with lemon and herbs, paired with a medley of crispy vegetables. This one-pan wonder is perfect for a quick, balanced dish that delights the palate while supporting your nutritional goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

300kcal
Protein
36.3g
Fat
9.2g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

2 teaspoons Olive Oil

Juice from 1/2 Lemon

2 cloves Garlic

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces if desired for quicker cooking, or leave whole if preferred.

  • 3

    Chop broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons. Place all vegetables on the prepared sheet pan.

  • 4

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

  • 5

    Drizzle the marinade evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 6

    Arrange the chicken pieces among the vegetables in a single layer to ensure even roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 8

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a bright and flavorful meal featuring tender roasted chicken infused with lemon and herbs, paired with a medley of crispy vegetables. This one-pan wonder is perfect for a quick, balanced dish that delights the palate while supporting your nutritional goals.

NUTRITION

300kcal
Protein
36.3g
Fat
9.2g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

2 teaspoons Olive Oil

Juice from 1/2 Lemon

2 cloves Garlic

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces if desired for quicker cooking, or leave whole if preferred.

  • 3

    Chop broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons. Place all vegetables on the prepared sheet pan.

  • 4

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

  • 5

    Drizzle the marinade evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 6

    Arrange the chicken pieces among the vegetables in a single layer to ensure even roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 8

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