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 mix of zesty lemon-herb chicken paired with a medley of crispy roasted vegetables. This dish brings together tender chicken, crunchy broccoli, sweet red bell pepper, and succulent zucchini, all enhanced with garlic, fresh herbs, and a drizzle of olive oil for a satisfying, nutrient-packed meal.

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NUTRITION

441kcal
Protein
42.5g
Fat
19.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (≈170g)

1 cup Broccoli (≈91g)

1 medium Red Bell Pepper (≈119g)

1 medium Zucchini (≈196g)

1 tbsp Olive Oil (≈13.5g)

2 tbsp Lemon Juice (≈18g)

2 Garlic Cloves

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into rounds, cut the red bell pepper into strips, and separate the broccoli into florets.

  • 3

    Place the chicken breast on a sheet pan. Surround with the prepared vegetables.

  • 4

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste.

  • 5

    Drizzle the herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and let the dish 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 mix of zesty lemon-herb chicken paired with a medley of crispy roasted vegetables. This dish brings together tender chicken, crunchy broccoli, sweet red bell pepper, and succulent zucchini, all enhanced with garlic, fresh herbs, and a drizzle of olive oil for a satisfying, nutrient-packed meal.

NUTRITION

441kcal
Protein
42.5g
Fat
19.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (≈170g)

1 cup Broccoli (≈91g)

1 medium Red Bell Pepper (≈119g)

1 medium Zucchini (≈196g)

1 tbsp Olive Oil (≈13.5g)

2 tbsp Lemon Juice (≈18g)

2 Garlic Cloves

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into rounds, cut the red bell pepper into strips, and separate the broccoli into florets.

  • 3

    Place the chicken breast on a sheet pan. Surround with the prepared vegetables.

  • 4

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste.

  • 5

    Drizzle the herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

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