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

Enjoy a vibrant mix of tender lemon-herb chicken and colorful roasted vegetables all cooked on a single sheet pan. This dish features juicy chicken breast marinated in fresh lemon juice, garlic, and aromatic herbs, paired with crisp broccoli, sweet carrot, and vibrant bell pepper and zucchini, drizzled with just the right amount of olive oil for a satisfying, balanced meal.

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NUTRITION

329kcal
Protein
36.9g
Fat
12.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli florets

1 medium Carrot

1/2 medium Red Bell Pepper (halved)

1/2 medium Zucchini (halved)

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice (from 1/2 lemon)

1 Garlic clove

Pinch each of dried Thyme and Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine lemon juice, minced garlic, dried thyme, and rosemary to create a zesty marinade.

  • 3

    Place the chicken breast on the sheet pan and drizzle with half of the marinade, ensuring it is evenly coated.

  • 4

    Chop broccoli florets, carrot (into sticks or rounds), red bell pepper, and zucchini, and arrange them around the chicken on the pan.

  • 5

    Drizzle the vegetables with extra virgin olive oil and toss gently to coat them evenly. Season with a pinch of salt and pepper if desired.

  • 6

    Pour the remaining marinade over the vegetables.

  • 7

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

  • 8

    Remove from the oven and let the dish rest for a few minutes before serving.

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

Enjoy a vibrant mix of tender lemon-herb chicken and colorful roasted vegetables all cooked on a single sheet pan. This dish features juicy chicken breast marinated in fresh lemon juice, garlic, and aromatic herbs, paired with crisp broccoli, sweet carrot, and vibrant bell pepper and zucchini, drizzled with just the right amount of olive oil for a satisfying, balanced meal.

NUTRITION

329kcal
Protein
36.9g
Fat
12.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli florets

1 medium Carrot

1/2 medium Red Bell Pepper (halved)

1/2 medium Zucchini (halved)

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice (from 1/2 lemon)

1 Garlic clove

Pinch each of dried Thyme and Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine lemon juice, minced garlic, dried thyme, and rosemary to create a zesty marinade.

  • 3

    Place the chicken breast on the sheet pan and drizzle with half of the marinade, ensuring it is evenly coated.

  • 4

    Chop broccoli florets, carrot (into sticks or rounds), red bell pepper, and zucchini, and arrange them around the chicken on the pan.

  • 5

    Drizzle the vegetables with extra virgin olive oil and toss gently to coat them evenly. Season with a pinch of salt and pepper if desired.

  • 6

    Pour the remaining marinade over the vegetables.

  • 7

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

  • 8

    Remove from the oven and let the dish rest for a few minutes before serving.