Sheet Pan Lemon Herb Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor the bright and zesty flavors of lemon herb chicken paired with a colorful medley of roasted vegetables. This vibrant sheet pan meal offers a perfect balance of lean protein and seasonal produce, all roasted to crisp perfection with a drizzle of olive oil and aromatic herbs.

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NUTRITION

331kcal
Protein
40.6g
Fat
9.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (boneless, skinless)

1 cup Broccoli

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Olive Oil

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into evenly sized pieces to ensure even cooking. Roughly chop broccoli into florets, slice zucchini, and cut red bell pepper into strips.

  • 3

    In a large bowl, combine lemon juice, olive oil, garlic powder, dried thyme, and dried rosemary. Season with salt and pepper.

  • 4

    Add the chicken and vegetables to the bowl and toss until all pieces are evenly coated in the marinade.

  • 5

    Spread the chicken and vegetables out evenly on the prepared sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, adjust seasoning if needed, and serve warm.

Sheet Pan Lemon Herb Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor the bright and zesty flavors of lemon herb chicken paired with a colorful medley of roasted vegetables. This vibrant sheet pan meal offers a perfect balance of lean protein and seasonal produce, all roasted to crisp perfection with a drizzle of olive oil and aromatic herbs.

NUTRITION

331kcal
Protein
40.6g
Fat
9.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (boneless, skinless)

1 cup Broccoli

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Olive Oil

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into evenly sized pieces to ensure even cooking. Roughly chop broccoli into florets, slice zucchini, and cut red bell pepper into strips.

  • 3

    In a large bowl, combine lemon juice, olive oil, garlic powder, dried thyme, and dried rosemary. Season with salt and pepper.

  • 4

    Add the chicken and vegetables to the bowl and toss until all pieces are evenly coated in the marinade.

  • 5

    Spread the chicken and vegetables out evenly on the prepared sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, adjust seasoning if needed, and serve warm.