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, flavorful meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. This one-pan dinner delivers juicy, herb-infused chicken alongside vibrant red bell peppers, zucchini, and broccoli, all lightly tossed in olive oil and fresh lemon juice for a burst of brightness.

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NUTRITION

338kcal
Protein
45.4g
Fat
7.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 cup Broccoli Florets (91g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/2 Lemon (juiced, ~30g)

1 tbsp Fresh Herbs (chopped, ~4g)

Salt and Black 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

    Place the chicken breast in the center of the sheet pan. Drizzle with a teaspoon of extra virgin olive oil, then squeeze the juice from half a lemon over the chicken. Sprinkle chopped fresh herbs, salt, and black pepper over the top.

  • 3

    Cut the red bell pepper into strips, slice the zucchini into rounds, and break the broccoli into florets. Arrange the vegetables around the chicken on the sheet pan.

  • 4

    Toss the vegetables lightly with the remaining lemon juice, herbs, a pinch of salt, and a few cracks of black pepper to ensure even flavor.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve warm for a balanced, nutritious meal.

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, flavorful meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. This one-pan dinner delivers juicy, herb-infused chicken alongside vibrant red bell peppers, zucchini, and broccoli, all lightly tossed in olive oil and fresh lemon juice for a burst of brightness.

NUTRITION

338kcal
Protein
45.4g
Fat
7.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 cup Broccoli Florets (91g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/2 Lemon (juiced, ~30g)

1 tbsp Fresh Herbs (chopped, ~4g)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle with a teaspoon of extra virgin olive oil, then squeeze the juice from half a lemon over the chicken. Sprinkle chopped fresh herbs, salt, and black pepper over the top.

  • 3

    Cut the red bell pepper into strips, slice the zucchini into rounds, and break the broccoli into florets. Arrange the vegetables around the chicken on the sheet pan.

  • 4

    Toss the vegetables lightly with the remaining lemon juice, herbs, a pinch of salt, and a few cracks of black pepper to ensure even flavor.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve warm for a balanced, nutritious meal.