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

Savor a harmonious blend of tender lemon herb chicken paired with an energizing mix of crispy roasted vegetables. This colorful plate brings juicy chicken, lightly marinated in fresh lemon and herbs, complementing a medley of broccoli, red bell pepper, and zucchini that’s perfectly roasted in a drizzle of olive oil. A wholesome dish bursting with bright flavors and satisfying textures, ideal for a balanced meal.

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NUTRITION

394kcal
Protein
43.1g
Fat
19.2g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, mixed dried herbs, salt, and pepper. Drizzle in olive oil and whisk together to form your marinade.

  • 3

    Place the chicken breast on the prepared sheet pan. Brush generously with the lemon herb marinade on both sides.

  • 4

    Chop the broccoli, red bell pepper (sliced into strips), and zucchini (sliced) and arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining marinade over the vegetables, ensuring they are evenly coated.

  • 6

    Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through. Ensure the chicken is cooked through and reaches an internal temperature of 165°F.

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!

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

Savor a harmonious blend of tender lemon herb chicken paired with an energizing mix of crispy roasted vegetables. This colorful plate brings juicy chicken, lightly marinated in fresh lemon and herbs, complementing a medley of broccoli, red bell pepper, and zucchini that’s perfectly roasted in a drizzle of olive oil. A wholesome dish bursting with bright flavors and satisfying textures, ideal for a balanced meal.

NUTRITION

394kcal
Protein
43.1g
Fat
19.2g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1/2 cup sliced Zucchini

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, minced garlic, mixed dried herbs, salt, and pepper. Drizzle in olive oil and whisk together to form your marinade.

  • 3

    Place the chicken breast on the prepared sheet pan. Brush generously with the lemon herb marinade on both sides.

  • 4

    Chop the broccoli, red bell pepper (sliced into strips), and zucchini (sliced) and arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining marinade over the vegetables, ensuring they are evenly coated.

  • 6

    Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through. Ensure the chicken is cooked through and reaches an internal temperature of 165°F.

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!