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, one-pan meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. This dish balances savory, tangy, and fresh flavors, ensuring a satisfying plate that's both nutritious and delicious.

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NUTRITION

356kcal
Protein
39.6g
Fat
9.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Baby Carrots

100g Zucchini

1 medium Red Bell Pepper

100g Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, garlic powder, dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush both sides of the chicken with the lemon herb mixture.

  • 4

    Chop the baby carrots, zucchini, red bell pepper, and leave the cherry tomatoes whole. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon herb mixture over the vegetables, ensuring they are evenly coated.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and allow to rest for a few minutes before serving.

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, one-pan meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. This dish balances savory, tangy, and fresh flavors, ensuring a satisfying plate that's both nutritious and delicious.

NUTRITION

356kcal
Protein
39.6g
Fat
9.8g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Baby Carrots

100g Zucchini

1 medium Red Bell Pepper

100g Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, garlic powder, dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush both sides of the chicken with the lemon herb mixture.

  • 4

    Chop the baby carrots, zucchini, red bell pepper, and leave the cherry tomatoes whole. Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle any remaining lemon herb mixture over the vegetables, ensuring they are evenly coated.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and allow to rest for a few minutes before serving.