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

Savor a bright and wholesome dish featuring tender chicken breast seasoned with zesty lemon and fresh herbs, perfectly roasted alongside a medley of crisp vegetables. This sheet pan meal offers a delightful balance of savory protein and vibrant veggies, embodying clean, flavorful eating.

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NUTRITION

482kcal
Protein
49.2g
Fat
20.4g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 cup Zucchini

1 cup Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (rosemary, thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the zucchini and red bell pepper into bite-sized pieces and break the broccoli into small florets.

  • 3

    Place the chicken breast in the center of the pan. Arrange the vegetables around the chicken in a single layer.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle with fresh herbs, salt, and pepper.

  • 5

    Gently toss the vegetables to ensure they are evenly coated with the oil, lemon juice, and herbs.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are crispy-tender.

  • 7

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

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

Savor a bright and wholesome dish featuring tender chicken breast seasoned with zesty lemon and fresh herbs, perfectly roasted alongside a medley of crisp vegetables. This sheet pan meal offers a delightful balance of savory protein and vibrant veggies, embodying clean, flavorful eating.

NUTRITION

482kcal
Protein
49.2g
Fat
20.4g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 cup Zucchini

1 cup Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (rosemary, thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the zucchini and red bell pepper into bite-sized pieces and break the broccoli into small florets.

  • 3

    Place the chicken breast in the center of the pan. Arrange the vegetables around the chicken in a single layer.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle with fresh herbs, salt, and pepper.

  • 5

    Gently toss the vegetables to ensure they are evenly coated with the oil, lemon juice, and herbs.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are crispy-tender.

  • 7

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