Sheet Pan Lemon Herb Chicken 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a balanced and vibrant meal featuring juicy lemon herb chicken alongside a medley of crispy roasted vegetables. This sheet pan creation brings together tender chicken breast infused with zesty lemon, garlic, and aromatic herbs, perfectly complemented by lightly charred broccoli, red bell pepper, zucchini, and red onion. An easy, one-pan dish that delivers bold flavors and a satisfying crunch in every bite.

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NUTRITION

467kcal
Protein
48.9g
Fat
19.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Red Onion

Juice of 1 Lemon

1 tbsp Olive Oil

2 cloves Garlic

Herbs & Seasonings (Rosemary, Thyme, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and chopped herbs with a pinch of salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan. Add the broccoli, red bell pepper, zucchini, and red onion on the other side of the pan.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with a slight char.

  • 6

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

Sheet Pan Lemon Herb Chicken 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a balanced and vibrant meal featuring juicy lemon herb chicken alongside a medley of crispy roasted vegetables. This sheet pan creation brings together tender chicken breast infused with zesty lemon, garlic, and aromatic herbs, perfectly complemented by lightly charred broccoli, red bell pepper, zucchini, and red onion. An easy, one-pan dish that delivers bold flavors and a satisfying crunch in every bite.

NUTRITION

467kcal
Protein
48.9g
Fat
19.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Red Onion

Juice of 1 Lemon

1 tbsp Olive Oil

2 cloves Garlic

Herbs & Seasonings (Rosemary, Thyme, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and chopped herbs with a pinch of salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan. Add the broccoli, red bell pepper, zucchini, and red onion on the other side of the pan.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with a slight char.

  • 6

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