Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Herbs (thyme, rosemary, oregano) to taste; Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Savor the vibrant flavors of tender lemon herb chicken paired with a colorful medley of roasted vegetables. This balanced dish combines juicy chicken breast with crisp bell peppers, zucchini, broccoli, and red onion, all tossed in a light olive oil and zesty lemon dressing for a harmonious blend of tangy and savory notes.

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NUTRITION

Protein

45.4g

Fat

10.0g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs (thyme, rosemary, oregano) to taste

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into even pieces or leave whole if preferred. Chop the broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces.
3
In a large bowl, combine the vegetables with olive oil, lemon juice, fresh herbs, salt, and pepper. Toss until the veggies are well coated.
4
Place the chicken and vegetables evenly on the sheet pan, ensuring the chicken is well spaced for even roasting.
5
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.
6
Serve warm, and enjoy a balanced, flavorful meal.