Lemon Herb Sheet Pan Chicken with Roasted Vegetables

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

Lemon Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a vibrant, one-pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The dish is perfectly balanced with fresh lemon zest, garlic, and olive oil, making for a light, nutritious meal that's as pleasing to the palate as it is to your fitness goals.

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NUTRITION

352kcal
Protein
41.6g
Fat
10.0g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Zucchini

0.25 medium Red Onion (quartered)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a bowl and pour half of the marinade over it. Toss to evenly coat.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and red onion into even pieces and transfer them to the sheet pan. Drizzle with the remaining marinade and toss to coat the vegetables.

  • 5

    Nestle the marinated chicken breast among the vegetables on the sheet pan, ensuring even spacing.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender with lightly caramelized edges.

  • 7

    Remove from the oven, slice the chicken if desired, and serve warm.

Lemon Herb Sheet Pan Chicken with Roasted Vegetables

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

Lemon Herb Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Sheet Pan Chicken with Roasted Vegetables

Enjoy a vibrant, one-pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. The dish is perfectly balanced with fresh lemon zest, garlic, and olive oil, making for a light, nutritious meal that's as pleasing to the palate as it is to your fitness goals.

NUTRITION

352kcal
Protein
41.6g
Fat
10.0g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Zucchini

0.25 medium Red Onion (quartered)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a bowl and pour half of the marinade over it. Toss to evenly coat.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and red onion into even pieces and transfer them to the sheet pan. Drizzle with the remaining marinade and toss to coat the vegetables.

  • 5

    Nestle the marinated chicken breast among the vegetables on the sheet pan, ensuring even spacing.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender with lightly caramelized edges.

  • 7

    Remove from the oven, slice the chicken if desired, and serve warm.