Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion); 1 tbsp Extra Virgin Olive Oil; 2 tbsp Lemon Juice; 2 Garlic Cloves; 2 tbsp Fresh Herbs (Parsley & Thyme); Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant and balanced meal featuring succulent lemon herb chicken paired with an array of roasted seasonal vegetables, all brought together with a drizzle of extra virgin olive oil and fresh herbs for a perfectly satisfying dish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.7g

Fat

18.6g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

2 Garlic Cloves

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F.
2
In a small bowl, mix together the lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.
3
Place the chicken breast and mixed vegetables on a sheet pan.
4
Drizzle the olive oil evenly over the chicken and vegetables.
5
Pour the lemon herb mixture over the chicken, ensuring it is well coated; toss the vegetables gently to distribute the flavors.
6
Roast the chicken and vegetables in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Remove from the oven, let rest for a few minutes, then serve and enjoy.