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: 4 oz Chicken Breast; 1 cup sliced Red Bell Pepper; 1 cup sliced Zucchini; 1 cup chopped Broccoli; 1 medium Carrot; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Herbs (Rosemary & Thyme) to taste; Salt and Black 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 medley of tender lemon herb chicken paired with a colorful assortment of roasted vegetables. This sheet pan meal is easy to prepare, bursting with fresh flavors and perfect for a balanced dinner that delights both the eye and the palate.

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NUTRITION

Protein

37.1g

Fat

9.4g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1 cup chopped Broccoli

1 medium Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs (Rosemary & Thyme) to taste

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the chicken breast in the center and surround it with the sliced red bell pepper, zucchini, chopped broccoli, and sliced carrot.
3
Drizzle olive oil and lemon juice evenly over the chicken and vegetables.
4
Sprinkle fresh rosemary, thyme, salt, and black pepper over everything.
5
Use your hands or a spatula to toss the vegetables lightly, ensuring they are coated in the seasoning.
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.
7
Remove from the oven, let it rest for a couple of minutes, then serve warm.