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

Savor a vibrant sheet pan dinner featuring tender lemon-herb chicken paired with an assortment of beautifully roasted vegetables. The zesty citrus marinade complements the delicate essence of fresh herbs while the medley of zucchini, red bell pepper, and broccoli offers a satisfying crunch and natural sweetness. This dish is a wholesome, nutrient-packed option perfect for a balanced meal any time of day.

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NUTRITION

390kcal
Protein
37.2g
Fat
19g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (cooked)

1 cup sliced Zucchini

1/2 medium Red Bell Pepper, chopped

1 cup Broccoli florets

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, dried oregano, dried thyme, salt, and black pepper.

  • 3

    Place the chicken breast on one side of a large sheet pan. Arrange zucchini, red bell pepper, and broccoli on the other side of the pan.

  • 4

    Drizzle the prepared lemon-herb mixture evenly over the chicken and vegetables, ensuring they are well coated.

  • 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 and slightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, slice if desired, and serve warm.

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

Savor a vibrant sheet pan dinner featuring tender lemon-herb chicken paired with an assortment of beautifully roasted vegetables. The zesty citrus marinade complements the delicate essence of fresh herbs while the medley of zucchini, red bell pepper, and broccoli offers a satisfying crunch and natural sweetness. This dish is a wholesome, nutrient-packed option perfect for a balanced meal any time of day.

NUTRITION

390kcal
Protein
37.2g
Fat
19g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (cooked)

1 cup sliced Zucchini

1/2 medium Red Bell Pepper, chopped

1 cup Broccoli florets

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, dried oregano, dried thyme, salt, and black pepper.

  • 3

    Place the chicken breast on one side of a large sheet pan. Arrange zucchini, red bell pepper, and broccoli on the other side of the pan.

  • 4

    Drizzle the prepared lemon-herb mixture evenly over the chicken and vegetables, ensuring they are well coated.

  • 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 and slightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, slice if desired, and serve warm.