Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

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

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Savor the bright flavors of lemon and fresh herbs over tender roasted chicken paired with a medley of crisp, colorful vegetables. Each bite is a delightful balance of savory, tangy, and aromatic notes, making it a perfect wholesome meal any time of the day.

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NUTRITION

492kcal
Protein
57.1g
Fat
17.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, roughly chopped rosemary and thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a bowl and coat it evenly with half of the marinade. Let it sit for 10-15 minutes.

  • 4

    While marinating the chicken, chop the red bell pepper into strips, slice the zucchini into rounds, and quarter the red onion.

  • 5

    Toss the vegetables with the remaining marinade until evenly coated.

  • 6

    Arrange the chicken breast and vegetables on the prepared sheet pan in a single layer.

  • 7

    Roast in the preheated oven for about 20-25 minutes or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 8

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

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

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

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Savor the bright flavors of lemon and fresh herbs over tender roasted chicken paired with a medley of crisp, colorful vegetables. Each bite is a delightful balance of savory, tangy, and aromatic notes, making it a perfect wholesome meal any time of the day.

NUTRITION

492kcal
Protein
57.1g
Fat
17.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & 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, whisk together olive oil, lemon juice, minced garlic, roughly chopped rosemary and thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a bowl and coat it evenly with half of the marinade. Let it sit for 10-15 minutes.

  • 4

    While marinating the chicken, chop the red bell pepper into strips, slice the zucchini into rounds, and quarter the red onion.

  • 5

    Toss the vegetables with the remaining marinade until evenly coated.

  • 6

    Arrange the chicken breast and vegetables on the prepared sheet pan in a single layer.

  • 7

    Roast in the preheated oven for about 20-25 minutes or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 8

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