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 and balanced plate featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables. This simple sheet pan meal offers a burst of fresh flavors from zesty lemon and fragrant herbs, perfectly complementing the crisp taste of roasted zucchini, red bell pepper, and red onion.

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NUTRITION

418kcal
Protein
57.1g
Fat
11.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1/2 medium Red Onion (~55g)

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

1 tbsp Fresh Herbs (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini, red bell pepper, and red onion into evenly sized pieces and spread them on a sheet pan.

  • 3

    Place the chicken breast on the pan among the vegetables.

  • 4

    Drizzle the olive oil and lemon juice evenly over the chicken and vegetables.

  • 5

    Sprinkle the chopped fresh herbs along with salt and pepper over the entire dish.

  • 6

    Toss the vegetables slightly to coat them in the oil and seasonings without moving the chicken.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

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 and balanced plate featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables. This simple sheet pan meal offers a burst of fresh flavors from zesty lemon and fragrant herbs, perfectly complementing the crisp taste of roasted zucchini, red bell pepper, and red onion.

NUTRITION

418kcal
Protein
57.1g
Fat
11.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1/2 medium Red Onion (~55g)

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

1 tbsp Fresh Herbs (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini, red bell pepper, and red onion into evenly sized pieces and spread them on a sheet pan.

  • 3

    Place the chicken breast on the pan among the vegetables.

  • 4

    Drizzle the olive oil and lemon juice evenly over the chicken and vegetables.

  • 5

    Sprinkle the chopped fresh herbs along with salt and pepper over the entire dish.

  • 6

    Toss the vegetables slightly to coat them in the oil and seasonings without moving the chicken.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.