Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and healthy plate of lemon herb chicken paired with a medley of roasted vegetables. This dish features tender chicken breast infused with zesty lemon and fresh herbs, complemented by crispy broccoli, red bell pepper, and zucchini, all roasted to perfection for a satisfying, clean-eating meal.

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NUTRITION

378kcal
Protein
49.5g
Fat
10.6g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Red Bell Pepper, sliced

1 medium Zucchini, sliced

1 tsp Olive Oil

1/2 Lemon (zest & juice)

1 clove Garlic, minced

1 tbsp Fresh Herbs (Thyme & Rosemary), chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast in the center of the pan. Surround with chopped broccoli, sliced red bell pepper, and zucchini.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, and chopped fresh herbs. Season with salt and pepper.

  • 4

    Drizzle the mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    Arrange the pan so that the chicken is not overcrowded and vegetables are spread out for even roasting.

  • 6

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

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.

Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and healthy plate of lemon herb chicken paired with a medley of roasted vegetables. This dish features tender chicken breast infused with zesty lemon and fresh herbs, complemented by crispy broccoli, red bell pepper, and zucchini, all roasted to perfection for a satisfying, clean-eating meal.

NUTRITION

378kcal
Protein
49.5g
Fat
10.6g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Red Bell Pepper, sliced

1 medium Zucchini, sliced

1 tsp Olive Oil

1/2 Lemon (zest & juice)

1 clove Garlic, minced

1 tbsp Fresh Herbs (Thyme & Rosemary), chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast in the center of the pan. Surround with chopped broccoli, sliced red bell pepper, and zucchini.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, and chopped fresh herbs. Season with salt and pepper.

  • 4

    Drizzle the mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    Arrange the pan so that the chicken is not overcrowded and vegetables are spread out for even roasting.

  • 6

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

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.