Sheet Pan Lemon Herb Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant dinner featuring tender lemon herb chicken complemented by a medley of roasted vegetables. This one-pan dish offers a satisfying crunch from red potatoes, a burst of color from red bell peppers and cherry tomatoes, and the perfect balance of bright lemon and aromatic herbs, creating a wholesome and delicious meal.

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NUTRITION

437kcal
Protein
42.5g
Fat
9g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 small Red Potato (130g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (150g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tbsp Mixed Herbs (4g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the red potato into small cubes, chop the broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces, and halve the cherry tomatoes.

  • 3

    Place the chicken breast on the prepared sheet pan. Surround it with the chopped vegetables.

  • 4

    In a small bowl, combine olive oil, lemon juice, mixed herbs, salt, and pepper to create the marinade.

  • 5

    Drizzle the marinade evenly over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a couple of minutes, then serve the chicken alongside the roasted vegetables.

Sheet Pan Lemon Herb Chicken and 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant dinner featuring tender lemon herb chicken complemented by a medley of roasted vegetables. This one-pan dish offers a satisfying crunch from red potatoes, a burst of color from red bell peppers and cherry tomatoes, and the perfect balance of bright lemon and aromatic herbs, creating a wholesome and delicious meal.

NUTRITION

437kcal
Protein
42.5g
Fat
9g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 small Red Potato (130g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (150g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tbsp Mixed Herbs (4g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red potato into small cubes, chop the broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces, and halve the cherry tomatoes.

  • 3

    Place the chicken breast on the prepared sheet pan. Surround it with the chopped vegetables.

  • 4

    In a small bowl, combine olive oil, lemon juice, mixed herbs, salt, and pepper to create the marinade.

  • 5

    Drizzle the marinade evenly over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a couple of minutes, then serve the chicken alongside the roasted vegetables.