Sheet Pan Lemon Herb Chicken Breast 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 Breast with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Breast with Crispy Roasted Vegetables

Enjoy a vibrant and balanced plate featuring succulent lemon herb marinated chicken breast paired with a medley of crisp roasted vegetables. This dish offers a satisfying blend of tender protein and nutrient-packed vegetables, drizzled with a subtle hint of olive oil and fresh lemon for a bright, invigorating finish.

Try 3 days free, then $12.99 / mo.

NUTRITION

302kcal
Protein
42.1g
Fat
9.2g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (75g)

1/4 cup Red Onion (40g)

2 tsp Olive Oil

1 Tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, olive oil, mixed dried herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the prepared sheet pan and drizzle half of the marinade over it.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and red onion into even pieces. Transfer the vegetables to the sheet pan, around the chicken.

  • 5

    Drizzle the remaining marinade over the vegetables and toss gently to ensure they are evenly coated.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy at the edges.

  • 7

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

Sheet Pan Lemon Herb Chicken Breast 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 Breast with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Breast with Crispy Roasted Vegetables

Enjoy a vibrant and balanced plate featuring succulent lemon herb marinated chicken breast paired with a medley of crisp roasted vegetables. This dish offers a satisfying blend of tender protein and nutrient-packed vegetables, drizzled with a subtle hint of olive oil and fresh lemon for a bright, invigorating finish.

NUTRITION

302kcal
Protein
42.1g
Fat
9.2g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (75g)

1/4 cup Red Onion (40g)

2 tsp Olive Oil

1 Tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, olive oil, mixed dried herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the prepared sheet pan and drizzle half of the marinade over it.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and red onion into even pieces. Transfer the vegetables to the sheet pan, around the chicken.

  • 5

    Drizzle the remaining marinade over the vegetables and toss gently to ensure they are evenly coated.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy at the edges.

  • 7

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