Sheet Pan Lemon-Herb Roasted Chicken and Rainbow Vegetables

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

Sheet Pan Lemon-Herb Roasted Chicken and Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Rainbow Vegetables

Enjoy a vibrant, balanced meal featuring tender, juicy chicken breast roasted with a medley of colorful vegetables. Infused with the bright flavor of lemon and aromatic herbs, this dish is as visually appealing as it is nutritionally balanced, delivering a satisfying mix of protein, fiber, and essential vitamins.

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NUTRITION

300kcal
Protein
38.1g
Fat
9.4g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Red Bell Pepper, chopped

0.5 medium Zucchini

0.5 medium Yellow Squash

0.25 small Red Onion

0.5 cup Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes into even pieces.

  • 3

    Place the vegetables on the sheet pan and drizzle with olive oil, tossing to coat evenly.

  • 4

    Season the chicken breast generously with salt, pepper, and the chopped fresh herbs.

  • 5

    Nestle the seasoned chicken breast among the vegetables. Drizzle lemon juice over the chicken and veggies.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve warm with a squeeze of additional lemon if desired.

Sheet Pan Lemon-Herb Roasted Chicken and Rainbow Vegetables

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

Sheet Pan Lemon-Herb Roasted Chicken and Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Rainbow Vegetables

Enjoy a vibrant, balanced meal featuring tender, juicy chicken breast roasted with a medley of colorful vegetables. Infused with the bright flavor of lemon and aromatic herbs, this dish is as visually appealing as it is nutritionally balanced, delivering a satisfying mix of protein, fiber, and essential vitamins.

NUTRITION

300kcal
Protein
38.1g
Fat
9.4g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Red Bell Pepper, chopped

0.5 medium Zucchini

0.5 medium Yellow Squash

0.25 small Red Onion

0.5 cup Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes into even pieces.

  • 3

    Place the vegetables on the sheet pan and drizzle with olive oil, tossing to coat evenly.

  • 4

    Season the chicken breast generously with salt, pepper, and the chopped fresh herbs.

  • 5

    Nestle the seasoned chicken breast among the vegetables. Drizzle lemon juice over the chicken and veggies.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve warm with a squeeze of additional lemon if desired.