Name: Sheet Pan Lemon-Garlic Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1/2 Red Onion; 1 cup Cherry Tomatoes; 1 tbsp Lemon Juice; 1 clove Garlic; 1 tsp Olive Oil

Sheet Pan Lemon-Garlic 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-Garlic Chicken and Roasted Vegetables

Enjoy a vibrant medley of tender lemon-garlic marinated chicken breast paired with a colorful assortment of roasted vegetables. This dish features lightly crisped bell pepper, zucchini, red onion, and cherry tomatoes, all seasoned to perfection and baked on a single sheet pan for an easy, wholesome meal.

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NUTRITION

Protein

36.5g

Fat

9.5g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Olive Oil

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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, whisk together the lemon juice, minced garlic, and olive oil to create the marinade.
3
Place the chicken breast in the center of the sheet pan and brush it generously with the lemon-garlic mixture.
4
Chop the red bell pepper, zucchini, red onion, and cherry tomatoes into uniform pieces and arrange them around the chicken.
5
Drizzle any remaining marinade over the vegetables and gently toss them to evenly coat.
6
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with slight caramelization.
7
Remove from the oven, let it rest for a few minutes, and serve warm.