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 succulent lemon herb chicken paired with a medley of crisp roasted vegetables. This dish balances juicy, tender chicken with the natural sweetness of roasted produce, all elevated by a zesty lemon and aromatic herb dressing, making it a delightful dinner option.

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NUTRITION

344kcal
Protein
37.5g
Fat
9.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 half medium Zucchini

1 small Carrot

1 quarter cup Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the red bell pepper into strips, chop the broccoli into bite-sized florets, slice the zucchini into half-moons, dice the carrot, and thinly slice the red onion.

  • 3

    Place the chicken breast on the sheet pan. Arrange all the vegetables evenly around the chicken.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, dried thyme, dried rosemary, garlic powder, salt, and black pepper.

  • 5

    Drizzle the lemon herb mixture over the chicken and vegetables, ensuring everything is well coated.

  • 6

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

  • 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

Enjoy a vibrant one-pan meal featuring succulent lemon herb chicken paired with a medley of crisp roasted vegetables. This dish balances juicy, tender chicken with the natural sweetness of roasted produce, all elevated by a zesty lemon and aromatic herb dressing, making it a delightful dinner option.

NUTRITION

344kcal
Protein
37.5g
Fat
9.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 half medium Zucchini

1 small Carrot

1 quarter cup Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the red bell pepper into strips, chop the broccoli into bite-sized florets, slice the zucchini into half-moons, dice the carrot, and thinly slice the red onion.

  • 3

    Place the chicken breast on the sheet pan. Arrange all the vegetables evenly around the chicken.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, dried thyme, dried rosemary, garlic powder, salt, and black pepper.

  • 5

    Drizzle the lemon herb mixture over the chicken and vegetables, ensuring everything is well coated.

  • 6

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

  • 7

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