Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

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

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

Enjoy a vibrant medley of roasted vegetables and succulent lemon herb chicken that’s both hearty and refreshing. Tender chicken is bathed in a zesty lemon marinade paired with a rainbow of perfectly roasted broccoli, bell pepper, zucchini, and red onion—making this bowl a delicious, nutrient-packed meal.

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NUTRITION

457kcal
Protein
46.5g
Fat
20.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Herbs & Spices

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, lemon juice, and dried herbs with a pinch of salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, sliced bell pepper, sliced zucchini, and red onion around the chicken.

  • 4

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

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, slice the chicken, and serve over the roasted vegetables in a power bowl.

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

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

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

Enjoy a vibrant medley of roasted vegetables and succulent lemon herb chicken that’s both hearty and refreshing. Tender chicken is bathed in a zesty lemon marinade paired with a rainbow of perfectly roasted broccoli, bell pepper, zucchini, and red onion—making this bowl a delicious, nutrient-packed meal.

NUTRITION

457kcal
Protein
46.5g
Fat
20.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Herbs & Spices

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, lemon juice, and dried herbs with a pinch of salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the broccoli, sliced bell pepper, sliced zucchini, and red onion around the chicken.

  • 4

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

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, slice the chicken, and serve over the roasted vegetables in a power bowl.