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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant and healthy medley of tender lemon herb chicken paired with an assortment of roasted vegetables. The chicken is perfectly seasoned with fresh lemon juice and aromatic herbs, while the vegetables bring a slight crunch and natural sweetness after roasting. This dish delivers bright flavors and satisfying textures, making it an ideal choice for a balanced meal.

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NUTRITION

332kcal
Protein
38.6g
Fat
11.9g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper (sliced)

1/2 medium Zucchini (sliced)

1/4 medium Red Onion (sliced)

1/2 cup Cherry Tomatoes

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast along with sliced red bell pepper, zucchini, red onion, and cherry tomatoes.

  • 3

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables.

  • 4

    Sprinkle the chopped fresh thyme and rosemary, and season with salt and pepper to taste.

  • 5

    Toss the vegetables lightly to coat with the oil, juice, and herbs, ensuring even seasoning.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaching 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve immediately, enjoying a balanced, flavorful meal.

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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant and healthy medley of tender lemon herb chicken paired with an assortment of roasted vegetables. The chicken is perfectly seasoned with fresh lemon juice and aromatic herbs, while the vegetables bring a slight crunch and natural sweetness after roasting. This dish delivers bright flavors and satisfying textures, making it an ideal choice for a balanced meal.

NUTRITION

332kcal
Protein
38.6g
Fat
11.9g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper (sliced)

1/2 medium Zucchini (sliced)

1/4 medium Red Onion (sliced)

1/2 cup Cherry Tomatoes

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast along with sliced red bell pepper, zucchini, red onion, and cherry tomatoes.

  • 3

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables.

  • 4

    Sprinkle the chopped fresh thyme and rosemary, and season with salt and pepper to taste.

  • 5

    Toss the vegetables lightly to coat with the oil, juice, and herbs, ensuring even seasoning.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaching 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve immediately, enjoying a balanced, flavorful meal.