Name: Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 0.5 cup chopped Red Bell Pepper; 0.5 cup chopped Zucchini; 0.25 cup sliced Red Onion; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 1 tsp Dried Oregano

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor this vibrant plate of sheet pan lemon herb chicken paired with crisp, roasted vegetables. The tender, citrus-infused chicken breast meets a colorful medley of roasted bell pepper, zucchini, and red onion, all lightly tossed in olive oil and a hint of garlic for a perfectly balanced, wholesome meal.

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NUTRITION

Protein

45.2g

Fat

9.8g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup chopped Red Bell Pepper

0.5 cup chopped Zucchini

0.25 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Place the chicken breast on the sheet pan. In a small bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano.
3
Drizzle half of the lemon herb mixture over the chicken breast, ensuring it is evenly coated.
4
In a separate bowl, toss the chopped red bell pepper, zucchini, and sliced red onion with the remaining lemon herb mixture.
5
Arrange the vegetables around the chicken on the pan, making sure they spread out in a single layer for even roasting.
6
Roast 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 crispy.
7
Remove from oven, let rest for a couple of minutes, and serve warm.