Sheet Pan Lemon Herb Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant and healthful dinner featuring tender lemon herb chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This dish is light, flavorful, and perfectly balanced, making it an ideal option for a nutritious meal any time of the day.

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NUTRITION

440kcal
Protein
39.7g
Fat
17.7g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1 small Red Onion

1 tbsp Lemon Juice

1 tbsp Olive Oil

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, and slice the red onion into wedges.

  • 3

    Place the chicken breast and all chopped vegetables onto the sheet pan.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle dried oregano, salt, and pepper evenly over everything.

  • 5

    Toss the vegetables gently to ensure they are evenly coated in the seasoning and oil.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from oven, let rest for a few minutes, and serve warm.

Sheet Pan Lemon Herb Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant and healthful dinner featuring tender lemon herb chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This dish is light, flavorful, and perfectly balanced, making it an ideal option for a nutritious meal any time of the day.

NUTRITION

440kcal
Protein
39.7g
Fat
17.7g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1 small Red Onion

1 tbsp Lemon Juice

1 tbsp Olive Oil

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, and slice the red onion into wedges.

  • 3

    Place the chicken breast and all chopped vegetables onto the sheet pan.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle dried oregano, salt, and pepper evenly over everything.

  • 5

    Toss the vegetables gently to ensure they are evenly coated in the seasoning and oil.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from oven, let rest for a few minutes, and serve warm.