Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Savor a vibrant medley of tender roasted chicken infused with fresh lemon and fragrant herbs, paired with a crisp assortment of broccoli, red bell pepper, zucchini, and red onion. This dish delivers a balanced combination of lean protein and nutrient-rich vegetables, all roasted to perfection for a light yet satisfying meal.

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NUTRITION

332kcal
Protein
43.8g
Fat
11.9g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 Red Bell Pepper

1 medium Zucchini (using half for the recipe)

1/4 Red Onion

1.5 tsp Olive Oil

1/2 tbsp Lemon Juice

Herbs and Spices

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Surround it with the chopped broccoli, sliced red bell pepper, zucchini slices, and red onion wedges.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables. Season generously with garlic powder, dried thyme, salt, and pepper to taste.

  • 4

    Toss the vegetables gently to ensure they are evenly coated with the oil, lemon, and seasonings.

  • 5

    Roast in the preheated oven for approximately 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are crispy on the edges.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Savor a vibrant medley of tender roasted chicken infused with fresh lemon and fragrant herbs, paired with a crisp assortment of broccoli, red bell pepper, zucchini, and red onion. This dish delivers a balanced combination of lean protein and nutrient-rich vegetables, all roasted to perfection for a light yet satisfying meal.

NUTRITION

332kcal
Protein
43.8g
Fat
11.9g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 Red Bell Pepper

1 medium Zucchini (using half for the recipe)

1/4 Red Onion

1.5 tsp Olive Oil

1/2 tbsp Lemon Juice

Herbs and Spices

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Surround it with the chopped broccoli, sliced red bell pepper, zucchini slices, and red onion wedges.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables. Season generously with garlic powder, dried thyme, salt, and pepper to taste.

  • 4

    Toss the vegetables gently to ensure they are evenly coated with the oil, lemon, and seasonings.

  • 5

    Roast in the preheated oven for approximately 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are crispy on the edges.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.