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

Savor the zesty freshness of lemon-herb marinated chicken perfectly roasted alongside a colorful medley of vegetables. The tender 5-ounce chicken breast is paired with crisp broccoli, sweet red bell pepper, carrot, and zucchini, all lightly tossed in olive oil and brightened with a splash of lemon juice. This one-pan meal delivers a harmonious blend of flavors, textures, and vibrant colors, making it a nutritious and satisfying choice for dinner.

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NUTRITION

357kcal
Protein
47.2g
Fat
9.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 small Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, garlic powder, dried thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the marinade.

  • 4

    Chop broccoli, red bell pepper, carrot, and zucchini into uniform pieces. Toss the vegetables with any remaining marinade.

  • 5

    Arrange the vegetables on the sheet pan around the chicken, ensuring they are in a single layer for even roasting.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

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

Savor the zesty freshness of lemon-herb marinated chicken perfectly roasted alongside a colorful medley of vegetables. The tender 5-ounce chicken breast is paired with crisp broccoli, sweet red bell pepper, carrot, and zucchini, all lightly tossed in olive oil and brightened with a splash of lemon juice. This one-pan meal delivers a harmonious blend of flavors, textures, and vibrant colors, making it a nutritious and satisfying choice for dinner.

NUTRITION

357kcal
Protein
47.2g
Fat
9.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 small Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, garlic powder, dried thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the marinade.

  • 4

    Chop broccoli, red bell pepper, carrot, and zucchini into uniform pieces. Toss the vegetables with any remaining marinade.

  • 5

    Arrange the vegetables on the sheet pan around the chicken, ensuring they are in a single layer for even roasting.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.