Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor a delightful medley of tender lemon herb chicken paired with an assortment of crispy roasted vegetables. This dish offers a burst of fresh citrus, aromatic herbs, and perfectly roasted veggies that create a harmonious balance of flavors in every bite.

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NUTRITION

327kcal
Protein
33.9g
Fat
16.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (boneless, skinless)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1/2 cup Red Onion (chopped)

1 tbsp Extra Virgin Olive Oil

Juice of 1/4 Lemon

1/2 tsp Mixed Dried Herbs (thyme and rosemary)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, mix olive oil, lemon juice, dried herbs, salt, and pepper.

  • 3

    Brush the chicken evenly with the lemon herb mixture.

  • 4

    Arrange the red bell pepper, zucchini, and red onion around the chicken on the sheet pan.

  • 5

    Drizzle the remaining olive oil mixture over the vegetables, tossing gently to coat them.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor a delightful medley of tender lemon herb chicken paired with an assortment of crispy roasted vegetables. This dish offers a burst of fresh citrus, aromatic herbs, and perfectly roasted veggies that create a harmonious balance of flavors in every bite.

NUTRITION

327kcal
Protein
33.9g
Fat
16.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (boneless, skinless)

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1/2 cup Red Onion (chopped)

1 tbsp Extra Virgin Olive Oil

Juice of 1/4 Lemon

1/2 tsp Mixed Dried Herbs (thyme and rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, mix olive oil, lemon juice, dried herbs, salt, and pepper.

  • 3

    Brush the chicken evenly with the lemon herb mixture.

  • 4

    Arrange the red bell pepper, zucchini, and red onion around the chicken on the sheet pan.

  • 5

    Drizzle the remaining olive oil mixture over the vegetables, tossing gently to coat them.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.