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: 6 oz Chicken Breast; 1 medium Zucchini; 1 medium Red Bell Pepper; 1/2 medium Red Onion; 1/2 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Fresh Herbs (rosemary, thyme, oregano); Salt & 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

Enjoy a vibrant and healthful plate featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The zesty citrus and aromatic herbs bring brightness to the perfectly roasted zucchini, red bell pepper, and red onion, making every bite both satisfying and nutritious.

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NUTRITION

Protein

42.4g

Fat

11.9g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (rosemary, thyme, oregano)

Salt & Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F and line a sheet pan with parchment paper or a silicone mat.
2
Slice the zucchini, red bell pepper, and red onion into bite-sized pieces. Place them on the sheet pan.
3
Drizzle the vegetables with olive oil, lemon juice, and sprinkle fresh herbs, salt, and pepper. Toss gently to coat evenly.
4
Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and additional herbs if desired.
5
Place the seasoned chicken breast on the sheet pan among the vegetables.
6
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken sliced alongside the roasted vegetables.