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: 5 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1/2 medium Red Onion; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Mixed Dried Herbs; 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, one-pan meal featuring tender lemon herb chicken paired with a medley of roasted bell pepper, zucchini, and red onion. Perfectly balanced with a refreshing lemon twist and a drizzle of olive oil, this dish delivers a satisfying blend of flavors with each bite.

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NUTRITION

Protein

36.5g

Fat

13.5g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat your sheet pan in the oven to 425°F.
2
In a small bowl, whisk together olive oil, lemon juice, mixed dried herbs, salt, and pepper.
3
Place the chicken breast on the sheet pan and brush it with half of the herb mixture.
4
Chop the red bell pepper, zucchini, and red onion into even pieces and spread them around the chicken on the pan.
5
Drizzle the remaining herb mixture over the vegetables ensuring they are evenly coated.
6
Roast the chicken and vegetables in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
7
Remove from the oven and let the dish rest for 5 minutes before serving.