Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

A vibrant, one-pan meal featuring tender lemon herb chicken alongside crispy roasted vegetables. Bursting with fresh flavors from zesty lemon and aromatic herbs, this dish combines succulent chicken with a colorful medley of bell pepper, zucchini, red onion, and sweet potato, all lightly roasted in olive oil for a satisfying and wholesome dinner.

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NUTRITION

426kcal
Protein
43.1g
Fat
18.8g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

½ medium Red Bell Pepper (75g)

½ medium Zucchini (90g)

¼ medium Red Onion (25g)

½ cup cubed Sweet Potato (75g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary), chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Chop the red bell pepper, zucchini, and red onion into uniform pieces. Cube the sweet potato.

  • 5

    Arrange all the vegetables around the chicken on the sheet pan and drizzle any remaining herb mixture over them.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crisp.

  • 7

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

Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

A vibrant, one-pan meal featuring tender lemon herb chicken alongside crispy roasted vegetables. Bursting with fresh flavors from zesty lemon and aromatic herbs, this dish combines succulent chicken with a colorful medley of bell pepper, zucchini, red onion, and sweet potato, all lightly roasted in olive oil for a satisfying and wholesome dinner.

NUTRITION

426kcal
Protein
43.1g
Fat
18.8g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

½ medium Red Bell Pepper (75g)

½ medium Zucchini (90g)

¼ medium Red Onion (25g)

½ cup cubed Sweet Potato (75g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary), chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine olive oil, lemon juice, chopped herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Chop the red bell pepper, zucchini, and red onion into uniform pieces. Cube the sweet potato.

  • 5

    Arrange all the vegetables around the chicken on the sheet pan and drizzle any remaining herb mixture over them.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crisp.

  • 7

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