Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

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

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring crispy lemon herb chicken paired with a medley of roasted vegetables. The chicken is perfectly seasoned with a mix of lemon, garlic, and herbs, while the vegetables add a satisfying crunch and color to each bite.

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NUTRITION

394kcal
Protein
36.8g
Fat
19.1g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup sliced Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 cup Broccoli Florets (91g)

1 tbsp Olive Oil (13.5g)

2 tbsp Lemon Juice (30g)

1 tsp Garlic Powder

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix olive oil, lemon juice, garlic powder, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and arrange the sliced zucchini, red bell pepper, and broccoli florets around it.

  • 4

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

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

  • 6

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

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

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

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring crispy lemon herb chicken paired with a medley of roasted vegetables. The chicken is perfectly seasoned with a mix of lemon, garlic, and herbs, while the vegetables add a satisfying crunch and color to each bite.

NUTRITION

394kcal
Protein
36.8g
Fat
19.1g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup sliced Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 cup Broccoli Florets (91g)

1 tbsp Olive Oil (13.5g)

2 tbsp Lemon Juice (30g)

1 tsp Garlic Powder

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix olive oil, lemon juice, garlic powder, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and arrange the sliced zucchini, red bell pepper, and broccoli florets around it.

  • 4

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

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

  • 6

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