Sheet Pan Lemon-Herb Chicken Breast 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 Breast with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken Breast with Crispy Roasted Vegetables

Enjoy a vibrant and wholesome one-pan meal featuring succulent chicken breast marinated in zesty lemon and fresh herbs, paired with an array of crispy roasted vegetables. This dish is a perfect balance of lean protein and nutritious veggies, all roasted to perfection for a satisfying dinner.

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NUTRITION

320kcal
Protein
44.2g
Fat
9.6g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Zucchini slices

1/2 cup Red Onion slices

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme and Rosemary)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or a silicone baking mat.

  • 2

    In a small bowl, mix the lemon juice, olive oil, fresh herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the marinade on both sides.

  • 4

    Arrange the chopped red bell pepper, zucchini slices, and red onion around the chicken breast, ensuring even distribution for uniform roasting.

  • 5

    Drizzle any remaining marinade over the vegetables.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Allow the dish to rest for a few minutes before slicing the chicken and serving alongside the roasted vegetables.

Sheet Pan Lemon-Herb Chicken Breast 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 Breast with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken Breast with Crispy Roasted Vegetables

Enjoy a vibrant and wholesome one-pan meal featuring succulent chicken breast marinated in zesty lemon and fresh herbs, paired with an array of crispy roasted vegetables. This dish is a perfect balance of lean protein and nutritious veggies, all roasted to perfection for a satisfying dinner.

NUTRITION

320kcal
Protein
44.2g
Fat
9.6g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Zucchini slices

1/2 cup Red Onion slices

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme and Rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or a silicone baking mat.

  • 2

    In a small bowl, mix the lemon juice, olive oil, fresh herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the marinade on both sides.

  • 4

    Arrange the chopped red bell pepper, zucchini slices, and red onion around the chicken breast, ensuring even distribution for uniform roasting.

  • 5

    Drizzle any remaining marinade over the vegetables.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Allow the dish to rest for a few minutes before slicing the chicken and serving alongside the roasted vegetables.