Name: Sheet Pan Garlic Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup sliced Zucchini; 1 cup sliced Red Bell Pepper; 1 cup Broccoli florets; 1 tbsp Olive Oil; 2 cloves Garlic; 1/2 serving Lemon Juice

Sheet Pan Garlic Herb Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Chicken with Roasted Vegetables

Savor the delightful medley of succulent garlic herb chicken paired with a vibrant mix of roasted vegetables. This dish delivers a balanced blend of tender, juicy chicken complemented by caramelized zucchinis, red bell peppers, and broccoli, all kissed with a hint of lemon and a drizzle of olive oil.

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NUTRITION

Protein

40.4g

Fat

19.2g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1 cup Broccoli florets

1 tbsp Olive Oil

2 cloves Garlic

1/2 serving Lemon Juice

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PREPARATION

1
Preheat the oven to 425°F (220°C).
2
On a large sheet pan, arrange the chicken breast in the center and surround it with the zucchini, red bell pepper, and broccoli.
3
In a small bowl, whisk together olive oil, lemon juice, minced garlic, and your favorite herbs (such as thyme, rosemary, or oregano) along with a pinch of salt and pepper.
4
Drizzle the herb mixture evenly over the chicken and vegetables, ensuring all pieces are lightly coated.
5
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.
6
Remove from the oven and let it rest for a few minutes before serving.
7
Enjoy your healthy, balanced meal!