Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant and satisfying meal featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables. The recipe brings out bright citrus notes and aromatic herbs, all perfectly crisped on a single sheet pan for an easy, healthy dinner.

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NUTRITION

332kcal
Protein
35.5g
Fat
9.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Sliced Red Bell Pepper

1/2 cup Sliced Zucchini

1/2 cup Sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Minced Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the olive oil, fresh lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush half of the lemon herb mixture over it.

  • 4

    Arrange the sliced red bell pepper, zucchini, red onion, and cherry tomatoes around the chicken.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables ensuring they are evenly coated.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are crisp-tender.

  • 7

    If desired, broil on high for an additional 2-3 minutes to crisp the edges of the vegetables further.

  • 8

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

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant and satisfying meal featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables. The recipe brings out bright citrus notes and aromatic herbs, all perfectly crisped on a single sheet pan for an easy, healthy dinner.

NUTRITION

332kcal
Protein
35.5g
Fat
9.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Sliced Red Bell Pepper

1/2 cup Sliced Zucchini

1/2 cup Sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Minced Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the olive oil, fresh lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush half of the lemon herb mixture over it.

  • 4

    Arrange the sliced red bell pepper, zucchini, red onion, and cherry tomatoes around the chicken.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables ensuring they are evenly coated.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are crisp-tender.

  • 7

    If desired, broil on high for an additional 2-3 minutes to crisp the edges of the vegetables further.

  • 8

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