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 delightful medley of zesty lemon-herb chicken paired with a colorful array of roasted vegetables. This one-pan wonder boasts a crisp, caramelized exterior on the veggies with tender, juicy chicken infused with fragrant herbs and bright lemon notes—a harmonious dish perfect for a balanced, satisfying meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

353kcal
Protein
41.7g
Fat
9.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, carrot into coins, and zucchini into half-moons. Break the broccoli into bite-sized florets.

  • 3

    Place the vegetables on a large sheet pan. Drizzle with olive oil, lemon juice, and sprinkle the fresh herbs, salt, and pepper.

  • 4

    Pat the chicken breast dry and season both sides generously with salt, pepper, and a little extra of the herbs.

  • 5

    Nestle the chicken among the vegetables on the sheet pan, ensuring even spacing for optimal roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight crisp.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm and enjoy.

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 delightful medley of zesty lemon-herb chicken paired with a colorful array of roasted vegetables. This one-pan wonder boasts a crisp, caramelized exterior on the veggies with tender, juicy chicken infused with fragrant herbs and bright lemon notes—a harmonious dish perfect for a balanced, satisfying meal.

NUTRITION

353kcal
Protein
41.7g
Fat
9.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, carrot into coins, and zucchini into half-moons. Break the broccoli into bite-sized florets.

  • 3

    Place the vegetables on a large sheet pan. Drizzle with olive oil, lemon juice, and sprinkle the fresh herbs, salt, and pepper.

  • 4

    Pat the chicken breast dry and season both sides generously with salt, pepper, and a little extra of the herbs.

  • 5

    Nestle the chicken among the vegetables on the sheet pan, ensuring even spacing for optimal roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight crisp.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm and enjoy.