Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Zucchini; 1/2 medium Red Bell Pepper; 1/4 small Red Onion; 1/2 cup Cherry Tomatoes; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 Garlic Clove

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

This vibrant sheet pan dish features juicy lemon herb chicken paired with a medley of roasted vegetables. The combination of tender chicken, crisp zucchini, sweet bell peppers, savory red onions, and burst cherry tomatoes is elevated by a drizzle of olive oil and a splash of fresh lemon juice, creating a wholesome and satisfying meal.

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NUTRITION

Protein

46.9g

Fat

10.1g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

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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, whisk together the olive oil, lemon juice, minced garlic, and a sprinkle of dried herbs (such as thyme or rosemary) along with salt and pepper.
3
Place the chicken breast on one side of the sheet pan. Brush it generously with the lemon herb mixture.
4
Cut the zucchini into rounds, slice the red bell pepper into strips, and cut the red onion into wedges. Halve the cherry tomatoes.
5
Arrange the vegetables on the sheet pan around the chicken. Drizzle any remaining herb mixture over the vegetables.
6
Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven, let rest for a few minutes, and serve warm.