Name: Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1/2 medium Zucchini; 1/2 medium Red Onion; 1/2 cup Cherry Tomatoes; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken accompanied by a colorful medley of crispy roasted vegetables. The combination of zesty lemon, aromatic herbs, and perfectly caramelized vegetables makes this dish as wholesome as it is delicious.

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NUTRITION

Protein

56.0g

Fat

11.4g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

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PREPARATION

1
Preheat the oven to 425°F.
2
Pat the chicken breast dry and place it on a large sheet pan.
3
Chop the red bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces and scatter them around the chicken on the sheet pan.
4
Drizzle olive oil and lemon juice over the chicken and vegetables.
5
Sprinkle garlic powder, dried thyme, dried rosemary, salt, and pepper evenly over the entire pan.
6
Toss the vegetables gently to ensure they are well coated in the seasoning.
7
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.
8
Remove from the oven, let rest for a few minutes, then serve warm.