Sheet Pan Lemon-Garlic 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-Garlic Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring succulent lemon-garlic chicken paired with a colorful medley of roasted vegetables for a crisp finish. Perfect for an easy and nourishing dinner that’s both satisfying and full of flavor.

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NUTRITION

431kcal
Protein
49.6g
Fat
15g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 medium Zucchini

2 teaspoons Olive Oil

Juice of 1/2 Lemon

1 Garlic Clove

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, and minced garlic.

  • 3

    Place the chicken breast on a sheet pan and brush both sides with the lemon-garlic mixture.

  • 4

    Chop the broccoli, red bell pepper, red onion, and zucchini into even pieces and spread them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon-garlic mixture over the vegetables and toss gently to coat.

  • 6

    Season the chicken and vegetables with a pinch of salt and pepper to taste.

  • 7

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

  • 8

    Remove from oven, let rest for a few minutes, and serve warm.

Sheet Pan Lemon-Garlic 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-Garlic Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring succulent lemon-garlic chicken paired with a colorful medley of roasted vegetables for a crisp finish. Perfect for an easy and nourishing dinner that’s both satisfying and full of flavor.

NUTRITION

431kcal
Protein
49.6g
Fat
15g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 medium Zucchini

2 teaspoons Olive Oil

Juice of 1/2 Lemon

1 Garlic Clove

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, and minced garlic.

  • 3

    Place the chicken breast on a sheet pan and brush both sides with the lemon-garlic mixture.

  • 4

    Chop the broccoli, red bell pepper, red onion, and zucchini into even pieces and spread them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon-garlic mixture over the vegetables and toss gently to coat.

  • 6

    Season the chicken and vegetables with a pinch of salt and pepper to taste.

  • 7

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

  • 8

    Remove from oven, let rest for a few minutes, and serve warm.