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.

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

Enjoy a light yet satisfying dinner featuring tender lemon-herb chicken breast paired with a colorful medley of roasted vegetables. This dish brings together the brightness of lemon with aromatic herbs, perfectly complementing the natural sweetness and crunch of seasonal veggies, all roasted to perfection on a single sheet pan for an easy, clean eating experience.

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NUTRITION

362kcal
Protein
37.5g
Fat
13.9g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 medium Red Bell Pepper (~119g)

1/2 medium Zucchini (~100g)

1/4 medium Red Onion (~30g)

1/2 cup packed Broccoli Florets (~85g)

2 tsp Olive Oil (~9.2g total)

1 tbsp Lemon Juice (~15g)

2 tbsp Fresh Herbs (Thyme & Rosemary) (~4g total)

Salt and Black 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 or lightly spray with cooking spray.

  • 2

    In a small bowl, mix the olive oil, lemon juice, chopped fresh herbs, salt, and black pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the cut red bell pepper, zucchini, red onion, and broccoli florets around the chicken.

  • 4

    Drizzle the lemon-herb mixture evenly over both the chicken and the vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before serving. Enjoy your healthy, balanced sheet pan meal!

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.

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Vegetables

Enjoy a light yet satisfying dinner featuring tender lemon-herb chicken breast paired with a colorful medley of roasted vegetables. This dish brings together the brightness of lemon with aromatic herbs, perfectly complementing the natural sweetness and crunch of seasonal veggies, all roasted to perfection on a single sheet pan for an easy, clean eating experience.

NUTRITION

362kcal
Protein
37.5g
Fat
13.9g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 medium Red Bell Pepper (~119g)

1/2 medium Zucchini (~100g)

1/4 medium Red Onion (~30g)

1/2 cup packed Broccoli Florets (~85g)

2 tsp Olive Oil (~9.2g total)

1 tbsp Lemon Juice (~15g)

2 tbsp Fresh Herbs (Thyme & Rosemary) (~4g total)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly spray with cooking spray.

  • 2

    In a small bowl, mix the olive oil, lemon juice, chopped fresh herbs, salt, and black pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the cut red bell pepper, zucchini, red onion, and broccoli florets around the chicken.

  • 4

    Drizzle the lemon-herb mixture evenly over both the chicken and the vegetables, ensuring everything is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before serving. Enjoy your healthy, balanced sheet pan meal!