Name: Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 small Zucchini; 1/2 medium Red Onion; 1/2 cup Cherry Tomatoes; 1 tsp Olive Oil; 1 tsp Olive Oil (additional); 1 tbsp Lemon Juice; 1 tsp Mixed Dried Herbs; Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken with 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 with Roasted Vegetables

Savor a vibrant blend of tender lemon herb chicken paired with a medley of roasted vegetables. Crispy on the edges and infused with bright citrus and savory herbs, this dish delivers a satisfying and balanced meal perfect for dinner.

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NUTRITION

Protein

38.7g

Fat

14g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Olive Oil (additional)

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.
3
Place the vegetable pieces on a sheet pan and drizzle with one teaspoon of olive oil. Toss to evenly coat. Season lightly with salt and pepper.
4
Pat the chicken breast dry. In a small bowl, mix lemon juice, mixed dried herbs, a teaspoon of olive oil, salt, and pepper to make a marinade.
5
Coat the chicken breast with the lemon herb marinade and place it in the center of the sheet pan among the vegetables.
6
Roast everything in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.
7
Remove from the oven and let it rest for a few minutes before serving.