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

Savor the zesty brightness of lemon-infused chicken paired with an array of colorful, crispy roasted vegetables. This sheet pan recipe offers a harmonious blend of tender grilled chicken and perfectly caramelized veggies, all seasoned with fresh herbs for an aromatic and satisfying meal.

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NUTRITION

407kcal
Protein
39.3g
Fat
19g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the chicken breast and chopped vegetables (zucchini, red bell pepper, and red onion) on a large sheet pan.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle dried thyme, dried rosemary, salt, and black pepper over everything.

  • 4

    Toss the vegetables to ensure they are evenly coated with the seasoning and oil, while leaving the chicken breast intact.

  • 5

    Arrange the chicken in the center and spread the vegetables around it in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender with crispy edges.

  • 7

    Remove from oven, let rest for a couple of minutes, then serve warm.

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

Savor the zesty brightness of lemon-infused chicken paired with an array of colorful, crispy roasted vegetables. This sheet pan recipe offers a harmonious blend of tender grilled chicken and perfectly caramelized veggies, all seasoned with fresh herbs for an aromatic and satisfying meal.

NUTRITION

407kcal
Protein
39.3g
Fat
19g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the chicken breast and chopped vegetables (zucchini, red bell pepper, and red onion) on a large sheet pan.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle dried thyme, dried rosemary, salt, and black pepper over everything.

  • 4

    Toss the vegetables to ensure they are evenly coated with the seasoning and oil, while leaving the chicken breast intact.

  • 5

    Arrange the chicken in the center and spread the vegetables around it in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender with crispy edges.

  • 7

    Remove from oven, let rest for a couple of minutes, then serve warm.