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: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1/2 medium Red Onion; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 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 and savory dish where tender lemon herb chicken meets a colorful medley of roasted vegetables, offering a delightful balance of tangy citrus, aromatic herbs, and perfectly roasted textures all in one easy sheet pan meal.

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NUTRITION

Protein

49.1g

Fat

11.3g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

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 or lightly spray it.
2
Slice the red bell pepper into strips, cut the zucchini into rounds or half-moons, and slice the red onion into wedges.
3
Place the chicken breast on the pan and surround it with the prepared vegetables.
4
Drizzle olive oil and lemon juice evenly over the chicken and vegetables.
5
Sprinkle garlic powder, dried thyme, dried rosemary, salt, and pepper over everything.
6
Toss the vegetables gently to ensure they are evenly coated with the seasonings.
7
Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
8
Remove from the oven and let rest for a few minutes before serving.