Sheet Pan Lemon-Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, wholesome dinner featuring tender lemon-herb chicken paired with a colorful medley of roasted zucchini, red bell pepper, and broccoli, finished with a touch of creamy avocado. This dish is light yet satisfying, with crisp vegetables and a tangy citrus finish that awakens your taste buds.

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NUTRITION

354kcal
Protein
36.5g
Fat
16.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 cup Broccoli florets

1/4 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

Dried Herbs & Spices

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Arrange chopped zucchini, halved red bell pepper, and broccoli florets around the chicken.

  • 3

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables. Season with dried thyme, rosemary, garlic powder, salt, and pepper.

  • 4

    Toss the vegetables gently to ensure they are well-coated with the seasonings.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 6

    Once cooked, remove the sheet pan from the oven. Slice the chicken if desired and top the dish with quartered avocado pieces for added creaminess.

  • 7

    Serve immediately and enjoy your balanced, nutrient-rich meal.

Sheet Pan Lemon-Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant, wholesome dinner featuring tender lemon-herb chicken paired with a colorful medley of roasted zucchini, red bell pepper, and broccoli, finished with a touch of creamy avocado. This dish is light yet satisfying, with crisp vegetables and a tangy citrus finish that awakens your taste buds.

NUTRITION

354kcal
Protein
36.5g
Fat
16.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 cup Broccoli florets

1/4 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

Dried Herbs & Spices

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Arrange chopped zucchini, halved red bell pepper, and broccoli florets around the chicken.

  • 3

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables. Season with dried thyme, rosemary, garlic powder, salt, and pepper.

  • 4

    Toss the vegetables gently to ensure they are well-coated with the seasonings.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 6

    Once cooked, remove the sheet pan from the oven. Slice the chicken if desired and top the dish with quartered avocado pieces for added creaminess.

  • 7

    Serve immediately and enjoy your balanced, nutrient-rich meal.