Sheet Pan Lemon Herb Chicken with Roasted Sliced Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Sliced Zucchini

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Sliced Zucchini

Savor this vibrant dish featuring tender, juicy lemon herb-infused chicken paired with perfectly roasted zucchini slices. The bright citrus notes meld seamlessly with a medley of herbs, making every bite a refreshing experience that's both satisfying and balanced.

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NUTRITION

402kcal
Protein
46.8g
Fat
19.6g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 tablespoon Extra Virgin Olive Oil

1 Lemon

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, juice and zest from the lemon, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Wash the zucchini, slice it lengthwise into half-moons, and toss with any remaining herb mixture on the pan.

  • 5

    Arrange the zucchini slices in a single layer around the chicken.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the zucchini is tender and slightly golden.

  • 7

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

Sheet Pan Lemon Herb Chicken with Roasted Sliced Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Sliced Zucchini

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Sliced Zucchini

Savor this vibrant dish featuring tender, juicy lemon herb-infused chicken paired with perfectly roasted zucchini slices. The bright citrus notes meld seamlessly with a medley of herbs, making every bite a refreshing experience that's both satisfying and balanced.

NUTRITION

402kcal
Protein
46.8g
Fat
19.6g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini

1 tablespoon Extra Virgin Olive Oil

1 Lemon

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, juice and zest from the lemon, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon herb mixture.

  • 4

    Wash the zucchini, slice it lengthwise into half-moons, and toss with any remaining herb mixture on the pan.

  • 5

    Arrange the zucchini slices in a single layer around the chicken.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the zucchini is tender and slightly golden.

  • 7

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