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

Savor the vibrant flavors of lemon-infused chicken paired with beautifully roasted vegetables. This dish offers tender, juicy chicken breast seasoned with fresh herbs and lemon zest, accompanied by a medley of broccoli, red bell pepper, and zucchini, all lightly tossed in olive oil for that perfect crispy finish.

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NUTRITION

320kcal
Protein
39.7g
Fat
11.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (93g)

1.5 tsp Extra Virgin Olive Oil (7.5g)

1/2 Lemon (30g juice and zest)

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, the juice and zest of half a lemon, and chopped fresh herbs. Season with salt and black pepper.

  • 3

    Place the chicken breast on a large sheet pan. Arrange broccoli, red bell pepper, and zucchini around the chicken.

  • 4

    Drizzle the herb-lemon 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 (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve.

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

Savor the vibrant flavors of lemon-infused chicken paired with beautifully roasted vegetables. This dish offers tender, juicy chicken breast seasoned with fresh herbs and lemon zest, accompanied by a medley of broccoli, red bell pepper, and zucchini, all lightly tossed in olive oil for that perfect crispy finish.

NUTRITION

320kcal
Protein
39.7g
Fat
11.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Zucchini (93g)

1.5 tsp Extra Virgin Olive Oil (7.5g)

1/2 Lemon (30g juice and zest)

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, the juice and zest of half a lemon, and chopped fresh herbs. Season with salt and black pepper.

  • 3

    Place the chicken breast on a large sheet pan. Arrange broccoli, red bell pepper, and zucchini around the chicken.

  • 4

    Drizzle the herb-lemon 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 (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve.