Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a light yet satisfying meal featuring tender chicken breast roasted alongside a medley of crisp red bell pepper, zucchini, and red onion. A bright splash of lemon juice and aromatic herbs elevate the dish with fresh, zesty flavors perfect for a nourishing dinner.

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NUTRITION

421kcal
Protein
57g
Fat
11.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 quarter Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even-sized pieces. Place them on a sheet pan.

  • 3

    Add the chicken breast to the sheet pan. Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Finely mince the garlic and sprinkle it along with fresh thyme and rosemary over the ingredients.

  • 5

    Season with salt and pepper to taste, ensuring even coating.

  • 6

    Toss the vegetables lightly so they are well coated with the oil and seasonings, while keeping the chicken breast whole.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven and let it rest for a few minutes before serving to allow the flavors to meld.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a light yet satisfying meal featuring tender chicken breast roasted alongside a medley of crisp red bell pepper, zucchini, and red onion. A bright splash of lemon juice and aromatic herbs elevate the dish with fresh, zesty flavors perfect for a nourishing dinner.

NUTRITION

421kcal
Protein
57g
Fat
11.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 quarter Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even-sized pieces. Place them on a sheet pan.

  • 3

    Add the chicken breast to the sheet pan. Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Finely mince the garlic and sprinkle it along with fresh thyme and rosemary over the ingredients.

  • 5

    Season with salt and pepper to taste, ensuring even coating.

  • 6

    Toss the vegetables lightly so they are well coated with the oil and seasonings, while keeping the chicken breast whole.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven and let it rest for a few minutes before serving to allow the flavors to meld.