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: 4 oz Chicken Breast; 1 small Red Potato; 1/2 cup Broccoli Florets; 1/2 cup Red Bell Pepper; 1/2 cup Zucchini; 1 tsp Olive Oil; 1 Lemon wedge; 1 clove Garlic (minced); 1 tsp Fresh Thyme; 1 tsp Fresh Rosemary; Salt and Pepper to taste

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

Savor a beautifully balanced plate featuring tender sheet pan chicken infused with bright lemon and fragrant herbs, paired with a medley of roasted vegetables and red potato for a comforting, yet healthful meal.

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NUTRITION

Protein

40.7g

Fat

8.6g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Red Potato

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 Lemon wedge

1 clove Garlic (minced)

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a sheet pan, arrange the chicken breast, diced red potato, broccoli florets, red bell pepper slices, and zucchini.
3
Drizzle olive oil over the chicken and vegetables.
4
Squeeze the lemon wedge over the ingredients, then add minced garlic, fresh thyme, and rosemary. Season with salt and pepper.
5
Toss gently to evenly coat all pieces with the lemon herb mixture.
6
Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Serve warm and enjoy your balanced sheet pan meal.