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

Savor a vibrant and balanced meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. This sheet pan recipe brings together juicy chicken breast with broccoli, red bell pepper, and zucchini, lightly tossed in olive oil, fresh lemon juice, garlic, and herbs to create a satisfying dish perfect for any meal.

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NUTRITION

361kcal
Protein
39.9g
Fat
13.9g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (85g)

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 garlic clove

2 tablespoons Fresh Herbs (Thyme and Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a sheet pan by lining it with parchment paper for easy cleanup.

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, combine the olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Brush half of the lemon herb mixture over the chicken, ensuring it is well-coated.

  • 4

    In a large mixing bowl, toss the broccoli, sliced red bell pepper, and zucchini with the remaining lemon herb mixture. Season with a pinch of salt and pepper as desired.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm. Enjoy your balanced, flavorful meal!

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

Savor a vibrant and balanced meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. This sheet pan recipe brings together juicy chicken breast with broccoli, red bell pepper, and zucchini, lightly tossed in olive oil, fresh lemon juice, garlic, and herbs to create a satisfying dish perfect for any meal.

NUTRITION

361kcal
Protein
39.9g
Fat
13.9g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (85g)

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 garlic clove

2 tablespoons Fresh Herbs (Thyme and Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a sheet pan by lining it with parchment paper for easy cleanup.

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, combine the olive oil, lemon juice, minced garlic, and chopped fresh herbs.

  • 3

    Brush half of the lemon herb mixture over the chicken, ensuring it is well-coated.

  • 4

    In a large mixing bowl, toss the broccoli, sliced red bell pepper, and zucchini with the remaining lemon herb mixture. Season with a pinch of salt and pepper as desired.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm. Enjoy your balanced, flavorful meal!