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.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

A vibrant, one-pan meal featuring tender lemon herb chicken and a medley of roasted vegetables. This dish offers a bright, zesty flavor from lemon juice and fresh herbs, perfectly complementing the savory chicken and caramelized veggies. An easy and delicious way to enjoy a balanced meal that delights both the eyes and your taste buds.

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NUTRITION

328kcal
Protein
37.3g
Fat
13.1g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

100g Red Bell Pepper

100g Zucchini

50g Red Onion

50g Broccoli

75g Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the red bell pepper, zucchini, red onion, and broccoli into bite-sized pieces. Halve the cherry tomatoes.

  • 3

    Place the vegetables on a sheet pan. Drizzle with olive oil, lemon juice, and sprinkle the dried herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Make a small space on the sheet pan and place the chicken breast.

  • 5

    Season the chicken with a pinch of salt, pepper, and a squeeze of extra lemon juice if desired.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with slight browning.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice. Serve the sliced chicken atop the roasted vegetables and enjoy.

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.

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

A vibrant, one-pan meal featuring tender lemon herb chicken and a medley of roasted vegetables. This dish offers a bright, zesty flavor from lemon juice and fresh herbs, perfectly complementing the savory chicken and caramelized veggies. An easy and delicious way to enjoy a balanced meal that delights both the eyes and your taste buds.

NUTRITION

328kcal
Protein
37.3g
Fat
13.1g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

100g Red Bell Pepper

100g Zucchini

50g Red Onion

50g Broccoli

75g Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the red bell pepper, zucchini, red onion, and broccoli into bite-sized pieces. Halve the cherry tomatoes.

  • 3

    Place the vegetables on a sheet pan. Drizzle with olive oil, lemon juice, and sprinkle the dried herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Make a small space on the sheet pan and place the chicken breast.

  • 5

    Season the chicken with a pinch of salt, pepper, and a squeeze of extra lemon juice if desired.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with slight browning.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice. Serve the sliced chicken atop the roasted vegetables and enjoy.