Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Zucchini; 1 small Red Bell Pepper; 1 cup Broccoli; 1/4 Red Onion; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 2 cloves Garlic; 1 tsp Mixed Dried Herbs; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor the vibrant flavors of tender lemon herb chicken paired with a colorful medley of roasted vegetables. This balanced meal is designed to delight your palate with its zesty, aromatic notes and perfectly roasted textures, making it an ideal dinner choice for a nutritious, wholesome meal.

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NUTRITION

Protein

36.7g

Fat

9.1g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 small Red Bell Pepper

1 cup Broccoli

1/4 Red Onion

2 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Slice the zucchini, red bell pepper, and cut broccoli into florets. Thinly slice the red onion.
3
Place the chicken breast on a sheet pan and surround it with the prepared vegetables.
4
In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and black pepper.
5
Drizzle the mixture evenly over the chicken and vegetables, ensuring they are well coated.
6
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
7
Remove from oven, let rest for a few minutes, then serve and enjoy your balanced meal.