Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Savor the delightful fusion of tender, herb-infused roasted chicken paired with a crisp medley of vegetables. The zesty lemon and aromatic herbs elevate this dish, offering a vibrant, satisfying meal that's both nourishing and delicious.

Try 3 days free, then $12.99 / mo.

NUTRITION

382kcal
Protein
42.6g
Fat
12.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

0.5 tbsp Olive Oil

1 medium Lemon

2 cloves Garlic

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, zest and juice from the lemon, minced garlic, chopped thyme, and rosemary. Season with salt and black pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush half of the lemon herb mixture over it.

  • 4

    Chop broccoli into florets, slice the red bell pepper and zucchini into strips. Toss the vegetables in the remaining lemon herb mixture.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is thoroughly cooked and the vegetables are crisp-tender.

  • 7

    Rest the chicken for a few minutes before slicing, then plate with the roasted vegetables and enjoy.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Savor the delightful fusion of tender, herb-infused roasted chicken paired with a crisp medley of vegetables. The zesty lemon and aromatic herbs elevate this dish, offering a vibrant, satisfying meal that's both nourishing and delicious.

NUTRITION

382kcal
Protein
42.6g
Fat
12.7g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

0.5 tbsp Olive Oil

1 medium Lemon

2 cloves Garlic

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, zest and juice from the lemon, minced garlic, chopped thyme, and rosemary. Season with salt and black pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush half of the lemon herb mixture over it.

  • 4

    Chop broccoli into florets, slice the red bell pepper and zucchini into strips. Toss the vegetables in the remaining lemon herb mixture.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is thoroughly cooked and the vegetables are crisp-tender.

  • 7

    Rest the chicken for a few minutes before slicing, then plate with the roasted vegetables and enjoy.