Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

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

Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Savor the bright flavors of lemon and fresh herbs complementing a perfectly roasted chicken breast, paired with a medley of crisp, lightly seasoned vegetables. This well-balanced dish offers a zesty, aromatic experience that is both satisfying and nutritious.

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NUTRITION

327kcal
Protein
39.4g
Fat
9.6g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 small Red Onion (~70g)

1 tsp Extra Virgin Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

2 tbsp Fresh Herbs (Rosemary & Thyme) (~10g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a bowl or zip-lock bag and pour half of the marinade over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss them with the remaining marinade.

  • 5

    Arrange the marinated chicken breast and vegetables evenly on a sheet pan. Ensure the chicken is placed in the center with the vegetables spread out around it for even roasting.

  • 6

    Roast in the preheated oven for 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 the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.

Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

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

Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Savor the bright flavors of lemon and fresh herbs complementing a perfectly roasted chicken breast, paired with a medley of crisp, lightly seasoned vegetables. This well-balanced dish offers a zesty, aromatic experience that is both satisfying and nutritious.

NUTRITION

327kcal
Protein
39.4g
Fat
9.6g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 small Red Onion (~70g)

1 tsp Extra Virgin Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

2 tbsp Fresh Herbs (Rosemary & Thyme) (~10g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a bowl or zip-lock bag and pour half of the marinade over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces and toss them with the remaining marinade.

  • 5

    Arrange the marinated chicken breast and vegetables evenly on a sheet pan. Ensure the chicken is placed in the center with the vegetables spread out around it for even roasting.

  • 6

    Roast in the preheated oven for 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 the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.