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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender sheet pan roasted chicken breast infused with fresh lemon and aromatic herbs paired with a colorful medley of roasted vegetables. This dish is perfectly balanced, bright, and satisfying, making cleanup a breeze while keeping your macros on track.

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NUTRITION

406kcal
Protein
38.6g
Fat
17.9g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (Skinless, Boneless)

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Extra Virgin Olive Oil

Juice of 1 medium Lemon

1 Garlic Clove, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on one side of the sheet pan. On the other side, add the mixed vegetables.

  • 3

    Drizzle the extra virgin olive oil over both the chicken and vegetables.

  • 4

    Squeeze fresh lemon juice over the chicken and vegetables, then sprinkle with minced garlic, dried thyme, and dried rosemary. Season lightly with salt and pepper to taste.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with the oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve the chicken sliced alongside the roasted vegetables.

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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender sheet pan roasted chicken breast infused with fresh lemon and aromatic herbs paired with a colorful medley of roasted vegetables. This dish is perfectly balanced, bright, and satisfying, making cleanup a breeze while keeping your macros on track.

NUTRITION

406kcal
Protein
38.6g
Fat
17.9g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (Skinless, Boneless)

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Extra Virgin Olive Oil

Juice of 1 medium Lemon

1 Garlic Clove, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on one side of the sheet pan. On the other side, add the mixed vegetables.

  • 3

    Drizzle the extra virgin olive oil over both the chicken and vegetables.

  • 4

    Squeeze fresh lemon juice over the chicken and vegetables, then sprinkle with minced garlic, dried thyme, and dried rosemary. Season lightly with salt and pepper to taste.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with the oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve the chicken sliced alongside the roasted vegetables.