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 a vibrant and balanced meal featuring tender lemon-herb marinated chicken alongside an assortment of crispy roasted vegetables. This sheet pan recipe delivers a delightful crunch of fresh broccoli, red bell pepper, zucchini, and red onion, all infused with aromatic herbs and a bright splash of lemon, ensuring every bite is both nourishing and delicious.

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NUTRITION

350kcal
Protein
36.2g
Fat
17.5g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion, sliced

3 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

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

    In a small bowl, combine olive oil, lemon juice, dried thyme, dried rosemary, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast in a bowl and pour half of the marinade over it, ensuring the chicken is evenly coated.

  • 4

    In a separate large bowl, toss the chopped broccoli, red bell pepper, zucchini, and red onion with the remaining marinade until well coated.

  • 5

    Arrange the marinated chicken breast and vegetables evenly on the prepared sheet pan.

  • 6

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

  • 7

    Remove from the oven, allow to rest for a couple of minutes, and then serve hot.

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 a vibrant and balanced meal featuring tender lemon-herb marinated chicken alongside an assortment of crispy roasted vegetables. This sheet pan recipe delivers a delightful crunch of fresh broccoli, red bell pepper, zucchini, and red onion, all infused with aromatic herbs and a bright splash of lemon, ensuring every bite is both nourishing and delicious.

NUTRITION

350kcal
Protein
36.2g
Fat
17.5g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion, sliced

3 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and 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, combine olive oil, lemon juice, dried thyme, dried rosemary, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast in a bowl and pour half of the marinade over it, ensuring the chicken is evenly coated.

  • 4

    In a separate large bowl, toss the chopped broccoli, red bell pepper, zucchini, and red onion with the remaining marinade until well coated.

  • 5

    Arrange the marinated chicken breast and vegetables evenly on the prepared sheet pan.

  • 6

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

  • 7

    Remove from the oven, allow to rest for a couple of minutes, and then serve hot.