Name: Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic; 0.5 medium Red Bell Pepper; 0.5 cup Zucchini; 0.5 cup Broccoli Florets; 1 small Red Onion; 0.5 cup diced Sweet Potato; 2 tbsp Fresh Herbs (Thyme & Rosemary)

Sheet Pan Lemon-Herb Roasted Chicken and Crispy 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 Roasted Chicken and Crispy Vegetables

Savor the bright flavors of a lemon-herb marinated chicken paired with a medley of crisp-roasted vegetables, including sweet potato, red bell pepper, zucchini, broccoli, and red onion. This lightly seasoned dish delivers a perfect balance of tangy, aromatic, and savory notes for a well-rounded meal.

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NUTRITION

Protein

35.4g

Fat

8.8g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

0.5 medium Red Bell Pepper

0.5 cup Zucchini

0.5 cup Broccoli Florets

1 small Red Onion

0.5 cup diced Sweet Potato

2 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

1
Preheat the oven to 425°F.
2
In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs. Season with salt and pepper as desired.
3
Place the chicken breast on a large sheet pan. Arrange the diced sweet potato, sliced red bell pepper, zucchini, broccoli florets, and red onion around the chicken.
4
Drizzle the prepared lemon-herb mixture evenly over the chicken and vegetables, tossing the vegetables gently to coat.
5
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.
6
Remove from the oven, let rest for a few minutes, and serve warm.