Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant medley of tender lemon herb chicken paired with an array of crispy, roasted vegetables. This sheet pan meal brings together juicy chicken breast, colorful bell peppers, zucchini, and red onions, all tossed in a bright lemon and olive oil dressing with fresh herbs for a perfectly balanced dish that's both nutritious and satisfying.

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NUTRITION

275kcal
Protein
34.8g
Fat
8.7g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

3 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Italian Herbs

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

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion. Place the vegetables on the sheet pan.

  • 3

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

  • 4

    Place the chicken breast on the sheet pan among the vegetables. Drizzle half of the prepared olive oil mixture over the chicken and toss the vegetables with the remaining mixture to ensure even coating.

  • 5

    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 with crispy edges.

  • 6

    Remove from the oven, let cool slightly, and serve immediately.

Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant medley of tender lemon herb chicken paired with an array of crispy, roasted vegetables. This sheet pan meal brings together juicy chicken breast, colorful bell peppers, zucchini, and red onions, all tossed in a bright lemon and olive oil dressing with fresh herbs for a perfectly balanced dish that's both nutritious and satisfying.

NUTRITION

275kcal
Protein
34.8g
Fat
8.7g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

3 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion. Place the vegetables on the sheet pan.

  • 3

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

  • 4

    Place the chicken breast on the sheet pan among the vegetables. Drizzle half of the prepared olive oil mixture over the chicken and toss the vegetables with the remaining mixture to ensure even coating.

  • 5

    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 with crispy edges.

  • 6

    Remove from the oven, let cool slightly, and serve immediately.