Sheet Pan Lemon Herb Chicken Breast and 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 Breast and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Breast and Roasted Vegetables

Enjoy this vibrant one-pan meal featuring tender, lemon herb-infused chicken breast paired with a medley of roasted vegetables. The dish delivers a delightful mix of zesty citrus, aromatic herbs, and perfectly caramelized veggies that combine for a satisfying and nutritious dinner.

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NUTRITION

340kcal
Protein
38.4g
Fat
9.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

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

    Place the chicken breast in the center of the sheet pan.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and slice the zucchini into rounds or half-moons.

  • 4

    Arrange the chopped vegetables around the chicken on the sheet pan.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 6

    Drizzle the mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

Sheet Pan Lemon Herb Chicken Breast and 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 Breast and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Breast and Roasted Vegetables

Enjoy this vibrant one-pan meal featuring tender, lemon herb-infused chicken breast paired with a medley of roasted vegetables. The dish delivers a delightful mix of zesty citrus, aromatic herbs, and perfectly caramelized veggies that combine for a satisfying and nutritious dinner.

NUTRITION

340kcal
Protein
38.4g
Fat
9.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    Chop the broccoli into florets, slice the red bell pepper into strips, and slice the zucchini into rounds or half-moons.

  • 4

    Arrange the chopped vegetables around the chicken on the sheet pan.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 6

    Drizzle the mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.