Name: Sheet Pan Lemon Herb Chicken and Roasted Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli; 1 cup Red Bell Pepper; 1 cup Zucchini; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 2 cloves Garlic; 1 tsp Mixed Dried Herbs; Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken and Roasted Veggies

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Veggies

A vibrant and wholesome dish featuring juicy lemon herb chicken paired with a medley of roasted vegetables. Perfectly seasoned with garlic, fresh herbs, and a splash of lemon juice, this sheet pan meal comes together quickly while offering a delightful balance of savory flavors and a satisfying crunch.

Try 3 days free, then $12.99 / mo.

NUTRITION

Protein

50.6g

Fat

11.9g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

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.
2
On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, red bell pepper, and zucchini).
3
Drizzle olive oil and lemon juice over the ingredients.
4
Mince the garlic and sprinkle along with the mixed dried herbs, salt, and pepper over the chicken and veggies.
5
Gently toss the vegetables to ensure they are well coated in the seasoning.
6
Place the sheet pan in the oven and roast for approximately 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slight char edges.
7
Remove from the oven and allow to rest for a few minutes before serving.