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

Enjoy a vibrant, wholesome plate of lemon herb chicken paired with an assortment of crispy roasted vegetables. This dish bursts with fresh citrus and aromatic herbs, offering a delicate balance of tangy flavors and savory notes. Perfectly roasted on a sheet pan, the chicken remains tender and juicy while the veggies develop a beautifully charred exterior, making every bite satisfyingly nutritious.

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NUTRITION

339kcal
Protein
47.9g
Fat
10.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast (~227g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~80g)

1/4 medium Red Onion (~35g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Italian Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, lemon juice, and fresh Italian herbs. Season with salt and black pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush the chicken evenly with half of the lemon herb mixture.

  • 4

    Prepare the vegetables by slicing the red bell pepper, zucchini, and red onion into bite-sized pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle the remaining mixture over the vegetables, ensuring they are lightly coated.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy around the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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

Enjoy a vibrant, wholesome plate of lemon herb chicken paired with an assortment of crispy roasted vegetables. This dish bursts with fresh citrus and aromatic herbs, offering a delicate balance of tangy flavors and savory notes. Perfectly roasted on a sheet pan, the chicken remains tender and juicy while the veggies develop a beautifully charred exterior, making every bite satisfyingly nutritious.

NUTRITION

339kcal
Protein
47.9g
Fat
10.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast (~227g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~80g)

1/4 medium Red Onion (~35g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Italian Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, lemon juice, and fresh Italian herbs. Season with salt and black pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush the chicken evenly with half of the lemon herb mixture.

  • 4

    Prepare the vegetables by slicing the red bell pepper, zucchini, and red onion into bite-sized pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle the remaining mixture over the vegetables, ensuring they are lightly coated.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy around the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.