Sheet Pan 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 Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor a bright and hearty sheet pan meal featuring tender lemon herb chicken paired with a medley of vibrant roasted vegetables. The succulent chicken is infused with fresh lemon juice, garlic, and fragrant herbs, while the crisp vegetables add a satisfying chew and natural sweetness, all roasted to perfection in a single pan.

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NUTRITION

512kcal
Protein
51.1g
Fat
20.7g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (6g)

2 tbsp Fresh Herbs (chopped, approx 4g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Break broccoli into bite-sized florets.

  • 3

    In a large bowl, combine the vegetables with olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and black pepper. Toss until well coated.

  • 4

    Place the chicken breast on the sheet pan and surround it with the dressed vegetables.

  • 5

    Season the chicken with additional salt, pepper, and a light drizzle of olive oil if desired.

  • 6

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

  • 7

    Let rest for a few minutes before slicing the chicken. Serve the sliced chicken over a bed of roasted vegetables.

Sheet Pan 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 Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor a bright and hearty sheet pan meal featuring tender lemon herb chicken paired with a medley of vibrant roasted vegetables. The succulent chicken is infused with fresh lemon juice, garlic, and fragrant herbs, while the crisp vegetables add a satisfying chew and natural sweetness, all roasted to perfection in a single pan.

NUTRITION

512kcal
Protein
51.1g
Fat
20.7g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic (6g)

2 tbsp Fresh Herbs (chopped, approx 4g)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Break broccoli into bite-sized florets.

  • 3

    In a large bowl, combine the vegetables with olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and black pepper. Toss until well coated.

  • 4

    Place the chicken breast on the sheet pan and surround it with the dressed vegetables.

  • 5

    Season the chicken with additional salt, pepper, and a light drizzle of olive oil if desired.

  • 6

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

  • 7

    Let rest for a few minutes before slicing the chicken. Serve the sliced chicken over a bed of roasted vegetables.