Sheet Pan Lemon Garlic Chicken and Crispy Roasted Vegetables

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

Sheet Pan Lemon Garlic Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken and Crispy Roasted Vegetables

Savor the perfect balance of zesty lemon, savory garlic, and tender chicken paired with a rainbow of roasted vegetables. This vibrant sheet pan meal is both satisfying and nutrient-packed, delivering a burst of flavors with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

498kcal
Protein
43.9g
Fat
19.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 cup Baby Carrots

2 cloves Garlic

1 tbsp Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the 6 oz chicken breast in the center of the sheet pan.

  • 3

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

  • 4

    Drizzle half of the lemon garlic mixture over the chicken breast, ensuring it’s well coated.

  • 5

    Chop the broccoli into florets, slice the red bell pepper into strips, cut the zucchini into rounds, and leave the baby carrots whole.

  • 6

    Arrange the vegetables around the chicken on the sheet pan.

  • 7

    Drizzle the remaining lemon garlic mixture over the vegetables and gently toss to evenly coat.

  • 8

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the vegetables are tender and slightly crispy.

  • 9

    Remove from the oven and allow to rest for a few minutes before serving.

Sheet Pan Lemon Garlic Chicken and Crispy Roasted Vegetables

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

Sheet Pan Lemon Garlic Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken and Crispy Roasted Vegetables

Savor the perfect balance of zesty lemon, savory garlic, and tender chicken paired with a rainbow of roasted vegetables. This vibrant sheet pan meal is both satisfying and nutrient-packed, delivering a burst of flavors with every bite.

NUTRITION

498kcal
Protein
43.9g
Fat
19.4g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 cup Baby Carrots

2 cloves Garlic

1 tbsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the 6 oz chicken breast in the center of the sheet pan.

  • 3

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

  • 4

    Drizzle half of the lemon garlic mixture over the chicken breast, ensuring it’s well coated.

  • 5

    Chop the broccoli into florets, slice the red bell pepper into strips, cut the zucchini into rounds, and leave the baby carrots whole.

  • 6

    Arrange the vegetables around the chicken on the sheet pan.

  • 7

    Drizzle the remaining lemon garlic mixture over the vegetables and gently toss to evenly coat.

  • 8

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the vegetables are tender and slightly crispy.

  • 9

    Remove from the oven and allow to rest for a few minutes before serving.