Sheet Pan Chicken and Roasted Vegetables with Lemon-Herb Dressing

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

Sheet Pan Chicken and Roasted Vegetables with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables with Lemon-Herb Dressing

Enjoy a beautifully roasted medley of tender chicken breast and vibrant seasonal vegetables, all finished with a zesty lemon-herb dressing. This sheet pan recipe delivers a delightful balance of juicy protein and crisp roasted veggies, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

390kcal
Protein
38.5g
Fat
18.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

1/2 tsp Dried Thyme

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast along with the sliced zucchini, red bell pepper, and red onion.

  • 3

    Drizzle the extra virgin olive oil over the chicken and vegetables. Season with salt, pepper, and dried thyme.

  • 4

    Toss gently to ensure everything is evenly coated with the oil and spices.

  • 5

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

  • 6

    While roasting, in a small bowl, combine the lemon juice and minced garlic to create the dressing.

  • 7

    Once the chicken and veggies are done, take the sheet pan out of the oven and drizzle the lemon-garlic dressing evenly over the dish.

  • 8

    Give a gentle toss to mix the flavors and serve immediately.

Sheet Pan Chicken and Roasted Vegetables with Lemon-Herb Dressing

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

Sheet Pan Chicken and Roasted Vegetables with Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables with Lemon-Herb Dressing

Enjoy a beautifully roasted medley of tender chicken breast and vibrant seasonal vegetables, all finished with a zesty lemon-herb dressing. This sheet pan recipe delivers a delightful balance of juicy protein and crisp roasted veggies, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

390kcal
Protein
38.5g
Fat
18.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

1/2 tsp Dried Thyme

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast along with the sliced zucchini, red bell pepper, and red onion.

  • 3

    Drizzle the extra virgin olive oil over the chicken and vegetables. Season with salt, pepper, and dried thyme.

  • 4

    Toss gently to ensure everything is evenly coated with the oil and spices.

  • 5

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

  • 6

    While roasting, in a small bowl, combine the lemon juice and minced garlic to create the dressing.

  • 7

    Once the chicken and veggies are done, take the sheet pan out of the oven and drizzle the lemon-garlic dressing evenly over the dish.

  • 8

    Give a gentle toss to mix the flavors and serve immediately.