YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables
Enjoy a vibrant and satisfying meal featuring succulent lemon herb chicken paired with a medley of crispy roasted vegetables. Each bite delivers a burst of fresh citrus, aromatic herbs, and caramelized vegetable sweetness, perfect for a wholesome dinner that fits your nutritional goals.
INGREDIENTS
6 oz Chicken Breast (170g)
1 medium Red Bell Pepper (120g)
1 medium Zucchini (196g)
1 small Red Onion (70g)
1/2 cup Cherry Tomatoes (75g)
1 tbsp Olive Oil (14g)
1 whole Lemon (58g)
2 cloves Garlic
1 tsp Fresh Thyme
1 tsp Fresh Rosemary
PREPARATION
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together the juice of the lemon (reserve the zest for later), olive oil, minced garlic, thyme, rosemary, salt, and pepper.
Place the chicken breast on one side of the sheet pan. Rub half of the lemon herb marinade all over the chicken.
Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Spread these vegetables on the other side of the sheet pan.
Drizzle the remaining half of the marinade over the vegetables and gently toss to coat evenly.
Sprinkle the reserved lemon zest over both the chicken and vegetables for an extra burst of citrus.
Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.
Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, flavorful meal!