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

Enjoy this vibrant sheet pan dinner featuring tender chicken breast marinated in zesty lemon and fresh herbs, paired with a colorful medley of roasted vegetables for a satisfying, nutrient-packed meal.

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NUTRITION

488kcal
Protein
57.2g
Fat
21.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100g Broccoli

1 medium Red Bell Pepper (~119g)

1 medium Zucchini (~196g)

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) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into rounds or half-moons.

  • 5

    Toss the vegetables with the remaining lemon herb mixture until evenly coated. Arrange them around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 7

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

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

Enjoy this vibrant sheet pan dinner featuring tender chicken breast marinated in zesty lemon and fresh herbs, paired with a colorful medley of roasted vegetables for a satisfying, nutrient-packed meal.

NUTRITION

488kcal
Protein
57.2g
Fat
21.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100g Broccoli

1 medium Red Bell Pepper (~119g)

1 medium Zucchini (~196g)

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) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush half of the lemon herb mixture over the chicken.

  • 4

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the zucchini into rounds or half-moons.

  • 5

    Toss the vegetables with the remaining lemon herb mixture until evenly coated. Arrange them around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 7

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