Name: Sheet Pan Lemon-Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast (170g); 100g Zucchini; 1 medium Red Bell Pepper (120g); 1/4 medium Red Onion (40g); 2 tsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic; 1/2 tsp Dried Oregano; 1/2 tsp Dried Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

Savor a vibrant mix of tender lemon-herb chicken paired with roasted seasonal vegetables. The zesty lemon and fresh herbs elevate the succulent chicken over a bed of colorful vegetables, creating a wholesome dish that's as visually appealing as it is delicious.

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NUTRITION

Protein

38.1g

Fat

13.9g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Zucchini

1 medium Red Bell Pepper (120g)

1/4 medium Red Onion (40g)

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1/2 tsp Dried Oregano

1/2 tsp Dried Thyme

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, minced garlic, dried oregano, dried thyme, salt, and pepper.
3
Place the chicken breast in the center of the sheet pan. Arrange the chopped zucchini, red bell pepper, and red onion around the chicken.
4
Drizzle the lemon-herb marinade evenly over the chicken and vegetables, ensuring everything is well coated.
5
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6
Remove from the oven and let it rest for a few minutes before serving.