Name: Crispy Lemon Herb Sheet Pan Chicken with 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; 1/2 Red Bell Pepper; 1/4 Red Onion; 1 small Carrot; 1 tsp Olive Oil; 1/2 tbsp Lemon Juice; 2 tbsp Mixed Fresh Herbs; Salt and Pepper to taste

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a light yet flavorful dinner featuring perfectly roasted lemon herb chicken paired with a medley of crisp, colorful vegetables. The zesty lemon and aromatic herbs infuse the chicken with bright flavors while the roasted vegetables bring a satisfying crunch and natural sweetness to every bite.

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NUTRITION

Protein

39g

Fat

9.3g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1/2 Red Bell Pepper

1/4 Red Onion

1 small Carrot

1 tsp Olive Oil

1/2 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a sheet pan, arrange the chicken breast and chop the zucchini, red bell pepper, red onion, and carrot into bite-sized pieces.
3
Drizzle the olive oil and lemon juice over the chicken and vegetables. Sprinkle with fresh herbs, salt, and pepper.
4
Toss the vegetables lightly to ensure they are evenly coated with the oil and seasonings.
5
Place the sheet pan in the oven and bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly crisp on the edges.
6
For extra crispiness, broil for an additional 2-3 minutes at the end, watching closely to avoid burning.
7
Remove from the oven, let rest for a few minutes, and serve warm.