Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy this vibrant, one-pan meal featuring tender lemon herb marinated chicken paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. Infused with fresh lemon juice and herbs, the dish offers crisp textures and bright flavors, making it a wholesome, balanced option perfect for a satisfying dinner.

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NUTRITION

356kcal
Protein
42.3g
Fat
10.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Trim any excess fat from the chicken breast and slice it into evenly sized pieces if desired for quicker cooking.

  • 3

    In a small bowl, combine the lemon juice, olive oil, and chopped fresh herbs to create a marinade.

  • 4

    Place the chicken on the sheet pan and drizzle half of the marinade over it, ensuring it is well-coated.

  • 5

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons. Spread the vegetables evenly on the sheet pan around the chicken.

  • 6

    Drizzle the remaining marinade over the vegetables, and gently toss them to ensure an even coating.

  • 7

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight crispiness on the edges.

  • 8

    Remove from the oven and allow to rest for a few minutes before serving. Enjoy your balanced, flavorful, and wholesome meal!

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy this vibrant, one-pan meal featuring tender lemon herb marinated chicken paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini. Infused with fresh lemon juice and herbs, the dish offers crisp textures and bright flavors, making it a wholesome, balanced option perfect for a satisfying dinner.

NUTRITION

356kcal
Protein
42.3g
Fat
10.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Trim any excess fat from the chicken breast and slice it into evenly sized pieces if desired for quicker cooking.

  • 3

    In a small bowl, combine the lemon juice, olive oil, and chopped fresh herbs to create a marinade.

  • 4

    Place the chicken on the sheet pan and drizzle half of the marinade over it, ensuring it is well-coated.

  • 5

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into half-moons. Spread the vegetables evenly on the sheet pan around the chicken.

  • 6

    Drizzle the remaining marinade over the vegetables, and gently toss them to ensure an even coating.

  • 7

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight crispiness on the edges.

  • 8

    Remove from the oven and allow to rest for a few minutes before serving. Enjoy your balanced, flavorful, and wholesome meal!