Name: Sheet Pan Lemon-Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 1 tbsp Olive Oil; 2 tbsp Lemon Juice; 2 cloves Garlic; 1 tsp Fresh Thyme; 1 tsp Fresh Rosemary; Salt and Pepper to taste

Sheet Pan Lemon-Herb Chicken and 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 and Roasted Vegetables

Savor the vibrant flavors of tender lemon-herb chicken paired with a colorful medley of roasted vegetables. Perfectly balanced to fuel your day, this dish features juicy chicken breast enhanced by fresh lemon, garlic, and a blend of aromatic herbs, alongside sweet bell pepper, zucchini, and red onion roasted to perfection. A wholesome and simple meal that delights in every bite.

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NUTRITION

Protein

39.6g

Fat

19g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Slice the red bell pepper into strips, chop the zucchini into half-moons, and cut the red onion into wedges.
3
Place the 4 oz chicken breast on a sheet pan. Arrange the prepared vegetables around the chicken.
4
In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
5
Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is well-coated.
6
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred.
7
Remove from the oven, let the chicken rest for a few minutes, then serve and enjoy.