Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with crisp roasted vegetables. The chicken is marinated in fresh lemon juice and aromatic herbs, then roasted alongside a medley of broccoli, red bell pepper, and zucchini to create a balanced, flavorful dish that's as visually appealing as it is nutritious.

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NUTRITION

468kcal
Protein
57.4g
Fat
20.7g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 medium Red Bell Pepper (sliced)

1/2 medium Zucchini (sliced)

1 tbsp Olive Oil

1/2 Lemon (juiced)

Fresh Herbs (Rosemary & Thyme) to taste

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 bowl, whisk together the olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on the prepared sheet pan. Brush the chicken evenly with the lemon herb marinade.

  • 4

    Surround the chicken with chopped broccoli, sliced red bell pepper, and sliced zucchini. Drizzle any remaining marinade over the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with crisp roasted vegetables. The chicken is marinated in fresh lemon juice and aromatic herbs, then roasted alongside a medley of broccoli, red bell pepper, and zucchini to create a balanced, flavorful dish that's as visually appealing as it is nutritious.

NUTRITION

468kcal
Protein
57.4g
Fat
20.7g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Broccoli

1/2 medium Red Bell Pepper (sliced)

1/2 medium Zucchini (sliced)

1 tbsp Olive Oil

1/2 Lemon (juiced)

Fresh Herbs (Rosemary & Thyme) to taste

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 bowl, whisk together the olive oil, lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on the prepared sheet pan. Brush the chicken evenly with the lemon herb marinade.

  • 4

    Surround the chicken with chopped broccoli, sliced red bell pepper, and sliced zucchini. Drizzle any remaining marinade over the vegetables.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 6

    Remove from the oven and let rest for a few minutes before serving.