Sheet Pan Lemon-Herb Chicken with Roasted Vegetables and Feta

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

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables and Feta

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables and Feta

Enjoy a vibrant and nutritious sheet pan dinner featuring juicy lemon-herb chicken paired with a colorful medley of roasted vegetables and a sprinkle of tangy feta cheese. This dish is beautifully balanced with bright citrus notes, aromatic herbs, and a harmonious blend of textures.

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NUTRITION

372kcal
Protein
46.3g
Fat
14.9g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 oz Feta Cheese

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme), chopped

1 clove Garlic

Salt and Black Pepper to taste

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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 the lemon juice, olive oil, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

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

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly charred.

  • 6

    Remove from the oven and sprinkle the feta cheese evenly over the hot vegetables and chicken.

  • 7

    Let the dish rest for a few minutes to allow flavors to meld, then serve warm.

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables and Feta

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

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables and Feta

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables and Feta

Enjoy a vibrant and nutritious sheet pan dinner featuring juicy lemon-herb chicken paired with a colorful medley of roasted vegetables and a sprinkle of tangy feta cheese. This dish is beautifully balanced with bright citrus notes, aromatic herbs, and a harmonious blend of textures.

NUTRITION

372kcal
Protein
46.3g
Fat
14.9g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 oz Feta Cheese

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme), chopped

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, olive oil, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

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

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly charred.

  • 6

    Remove from the oven and sprinkle the feta cheese evenly over the hot vegetables and chicken.

  • 7

    Let the dish rest for a few minutes to allow flavors to meld, then serve warm.