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 Broccoli, chopped; 1 cup Red Bell Pepper, sliced; 1 cup Zucchini, sliced; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Thyme; 1/2 tsp Dried Oregano

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 colorful medley of roasted broccoli, red bell pepper, and zucchini. The zesty lemon juice and olive oil blend beautifully with aromatic herbs, creating a deliciously balanced dish that’s as pleasing to the eye as it is to the palate.

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NUTRITION

Protein

57.9g

Fat

20.8g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli, chopped

1 cup Red Bell Pepper, sliced

1 cup Zucchini, sliced

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Place the chicken breast in the center of the sheet pan.
3
In a large bowl, combine broccoli, red bell pepper, and zucchini. Drizzle with olive oil, lemon juice, dried thyme, and dried oregano, then toss to evenly coat the vegetables.
4
Arrange the seasoned vegetables around the chicken breast on the sheet pan.
5
Season the chicken breast with a pinch of salt and pepper, and optionally drizzle a little extra lemon juice over it for added zest.
6
Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and vegetables are tender.
7
Remove the sheet pan from the oven, let it rest for a few minutes, then serve warm.