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 vibrant, one-pan meal featuring succulent lemon-herb marinated chicken and a medley of crispy roasted vegetables that deliver a perfect balance of protein and fresh flavors. This dish is light yet satisfying, ideal for a wholesome, balanced dinner.

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NUTRITION

284kcal
Protein
42.9g
Fat
7g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Bell Pepper, sliced

1 cup Zucchini, sliced

0.5 medium Red Onion, sliced

2.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on a sheet pan. Brush both sides of the chicken with the lemon-herb marinade.

  • 4

    Arrange the sliced bell pepper, zucchini, and red onion around the chicken on the pan. Drizzle any remaining marinade over the vegetables.

  • 5

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

  • 6

    Remove from oven and let rest for 5 minutes before serving.

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 vibrant, one-pan meal featuring succulent lemon-herb marinated chicken and a medley of crispy roasted vegetables that deliver a perfect balance of protein and fresh flavors. This dish is light yet satisfying, ideal for a wholesome, balanced dinner.

NUTRITION

284kcal
Protein
42.9g
Fat
7g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Bell Pepper, sliced

1 cup Zucchini, sliced

0.5 medium Red Onion, sliced

2.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on a sheet pan. Brush both sides of the chicken with the lemon-herb marinade.

  • 4

    Arrange the sliced bell pepper, zucchini, and red onion around the chicken on the pan. Drizzle any remaining marinade over the vegetables.

  • 5

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

  • 6

    Remove from oven and let rest for 5 minutes before serving.