Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Savor a vibrant, one-pan meal featuring tender lemon herb marinated chicken paired with a colorful medley of roasted vegetables. This dish brings together the tangy brightness of lemon with aromatic herbs, perfectly complementing the naturally sweet flavors of zucchini, red bell pepper, and crisp broccoli.

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NUTRITION

416kcal
Protein
41.2g
Fat
19.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli

1 tbsp Olive Oil

1/2 Lemon

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, juice from the half lemon, mixed dried herbs, salt, and pepper.

  • 3

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

  • 4

    Chop zucchini into thick rounds, slice the red bell pepper into strips, and break the broccoli into florets.

  • 5

    Arrange the vegetables around the chicken on the sheet pan.

  • 6

    Drizzle the remaining lemon herb mixture over the vegetables, ensuring they are evenly coated.

  • 7

    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 charred.

  • 8

    Remove from the oven, let rest briefly, and serve hot.

Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Savor a vibrant, one-pan meal featuring tender lemon herb marinated chicken paired with a colorful medley of roasted vegetables. This dish brings together the tangy brightness of lemon with aromatic herbs, perfectly complementing the naturally sweet flavors of zucchini, red bell pepper, and crisp broccoli.

NUTRITION

416kcal
Protein
41.2g
Fat
19.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 cup Broccoli

1 tbsp Olive Oil

1/2 Lemon

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, juice from the half lemon, mixed dried herbs, salt, and pepper.

  • 3

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

  • 4

    Chop zucchini into thick rounds, slice the red bell pepper into strips, and break the broccoli into florets.

  • 5

    Arrange the vegetables around the chicken on the sheet pan.

  • 6

    Drizzle the remaining lemon herb mixture over the vegetables, ensuring they are evenly coated.

  • 7

    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 charred.

  • 8

    Remove from the oven, let rest briefly, and serve hot.