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 a vibrant, one-pan meal featuring tender lemon herb chicken accompanied by perfectly roasted, crisp vegetables. This dish blends the zesty brightness of fresh lemon with aromatic herbs to infuse the chicken, while a colorful medley of broccoli, red bell pepper, and zucchini offers a delightful crunch and natural sweetness.

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NUTRITION

400kcal
Protein
40.1g
Fat
19.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (114g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, red bell pepper, and zucchini).

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle the fresh herbs, salt, and pepper evenly over the entire pan.

  • 5

    Toss the vegetables gently to ensure they are well-coated with the oil, lemon, and herbs.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are crisp-tender.

  • 7

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

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 a vibrant, one-pan meal featuring tender lemon herb chicken accompanied by perfectly roasted, crisp vegetables. This dish blends the zesty brightness of fresh lemon with aromatic herbs to infuse the chicken, while a colorful medley of broccoli, red bell pepper, and zucchini offers a delightful crunch and natural sweetness.

NUTRITION

400kcal
Protein
40.1g
Fat
19.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (114g)

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, red bell pepper, and zucchini).

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle the fresh herbs, salt, and pepper evenly over the entire pan.

  • 5

    Toss the vegetables gently to ensure they are well-coated with the oil, lemon, and herbs.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are crisp-tender.

  • 7

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