Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish is both satisfying and balanced, perfectly roasted to bring out the fresh, zesty flavors of lemon and herbs, and ideal for a clean, energizing meal any time of day.

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NUTRITION

380kcal
Protein
38.8g
Fat
10.5g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cooked Quinoa

2 tsp Olive Oil

1 Lemon

1 clove Garlic

1 tsp Mixed Dried Herbs (Thyme, Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the juice of the lemon, minced garlic, olive oil, and dried herbs.

  • 3

    Place the chicken breast in the center of the sheet pan and brush it generously with the lemon herb mixture.

  • 4

    Arrange the broccoli, red bell pepper, and zucchini around the chicken. Drizzle a little extra of the herb mixture over the vegetables.

  • 5

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 6

    While roasting, warm the cooked quinoa if needed or serve at room temperature alongside the chicken and vegetables.

  • 7

    Plate the chicken with a generous serving of roasted vegetables and a side of quinoa. Optionally, squeeze additional lemon juice over the top for extra brightness.

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish is both satisfying and balanced, perfectly roasted to bring out the fresh, zesty flavors of lemon and herbs, and ideal for a clean, energizing meal any time of day.

NUTRITION

380kcal
Protein
38.8g
Fat
10.5g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cooked Quinoa

2 tsp Olive Oil

1 Lemon

1 clove Garlic

1 tsp Mixed Dried Herbs (Thyme, Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the juice of the lemon, minced garlic, olive oil, and dried herbs.

  • 3

    Place the chicken breast in the center of the sheet pan and brush it generously with the lemon herb mixture.

  • 4

    Arrange the broccoli, red bell pepper, and zucchini around the chicken. Drizzle a little extra of the herb mixture over the vegetables.

  • 5

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 6

    While roasting, warm the cooked quinoa if needed or serve at room temperature alongside the chicken and vegetables.

  • 7

    Plate the chicken with a generous serving of roasted vegetables and a side of quinoa. Optionally, squeeze additional lemon juice over the top for extra brightness.