Name: Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 cup Broccoli; 0.5 medium Red Bell Pepper; 0.5 medium Zucchini; 1 small Red Onion; 1 tablespoon Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic; 1 teaspoon Dried Thyme; 1 teaspoon Dried Rosemary; Salt and Black Pepper (to taste)

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and satisfying sheet pan dinner featuring tender lemon herb chicken resting alongside a colorful medley of crisp roasted vegetables. This balanced meal marries the bright zest of lemon with savory garlic and herbs, making every bite a delightful burst of flavor and texture.

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NUTRITION

Protein

37.2g

Fat

18.5g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

0.5 medium Red Bell Pepper

0.5 medium Zucchini

1 small Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Black Pepper (to taste)

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
On a sheet pan, toss the broccoli, red bell pepper, zucchini, and red onion with olive oil, salt, and pepper until evenly coated.
3
Place the chicken breast on the sheet pan and drizzle with lemon juice. Rub minced garlic and sprinkle dried thyme and rosemary over the chicken.
4
Season the chicken with salt and black pepper.
5
Roast the chicken and vegetables in the oven for about 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
Remove from the oven and let rest for a few minutes before serving.