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 the bright, zesty flavors of lemon and fresh herbs infusing tender chicken breast with a medley of colorful, roasted vegetables. This sheet pan meal is both simple and satisfying, delivering a burst of flavor and wholesome nutrition in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

280kcal
Protein
34.2g
Fat
8.8g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Thyme & Rosemary)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, red onion, and toss with cherry tomatoes in a bowl.

  • 3

    In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 4

    Place the chicken breast on a sheet pan and surround with the mixed vegetables.

  • 5

    Drizzle half of the herb-lemon mixture over the chicken and the remaining half over the vegetables. Season with salt and pepper to taste.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Let it rest for a few minutes before serving. Enjoy your healthy, balanced sheet pan meal!

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 the bright, zesty flavors of lemon and fresh herbs infusing tender chicken breast with a medley of colorful, roasted vegetables. This sheet pan meal is both simple and satisfying, delivering a burst of flavor and wholesome nutrition in every bite.

NUTRITION

280kcal
Protein
34.2g
Fat
8.8g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, red onion, and toss with cherry tomatoes in a bowl.

  • 3

    In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 4

    Place the chicken breast on a sheet pan and surround with the mixed vegetables.

  • 5

    Drizzle half of the herb-lemon mixture over the chicken and the remaining half over the vegetables. Season with salt and pepper to taste.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Let it rest for a few minutes before serving. Enjoy your healthy, balanced sheet pan meal!