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

Delight in a vibrant sheet pan dinner featuring tender lemon-herb chicken paired with a medley of crispy roasted vegetables. This balanced dish bursts with fresh lemon zest and aromatic herbs, making it a satisfying meal for any time of day.

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NUTRITION

393kcal
Protein
49g
Fat
9.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 whole Lemon

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Fresh Herbs (Thyme or Rosemary)

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 3

    In a small bowl, combine the juice and zest of the lemon, olive oil, minced garlic, and chopped fresh herbs.

  • 4

    Place the chicken breast on the sheet pan among the vegetables and drizzle half of the lemon-herb mixture over the chicken, reserving the rest for the vegetables.

  • 5

    Toss the vegetables gently to coat them with the remaining lemon-herb dressing, ensuring an even layer on the pan.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve it alongside the crispy roasted vegetables.

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

Delight in a vibrant sheet pan dinner featuring tender lemon-herb chicken paired with a medley of crispy roasted vegetables. This balanced dish bursts with fresh lemon zest and aromatic herbs, making it a satisfying meal for any time of day.

NUTRITION

393kcal
Protein
49g
Fat
9.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 whole Lemon

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Fresh Herbs (Thyme or Rosemary)

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 3

    In a small bowl, combine the juice and zest of the lemon, olive oil, minced garlic, and chopped fresh herbs.

  • 4

    Place the chicken breast on the sheet pan among the vegetables and drizzle half of the lemon-herb mixture over the chicken, reserving the rest for the vegetables.

  • 5

    Toss the vegetables gently to coat them with the remaining lemon-herb dressing, ensuring an even layer on the pan.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve it alongside the crispy roasted vegetables.