Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant and wholesome meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This sheet pan dinner combines the zesty brightness of lemon with fragrant herbs, enhancing lean chicken breast and a selection of fresh produce for a satisfying, well-balanced dish.

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NUTRITION

325kcal
Protein
37.7g
Fat
9.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli (chopped)

1 cup Red Bell Pepper (sliced)

1 medium Zucchini (sliced)

1 tsp Olive Oil

1 Tbsp Lemon Juice

1 Garlic Clove, minced

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the zucchini and red bell pepper, and chop the broccoli into bite-sized pieces. Place all the vegetables in a bowl.

  • 3

    Drizzle the vegetables with olive oil, season with salt, pepper, thyme, and rosemary, and toss to coat evenly.

  • 4

    Place the chicken breast on the sheet pan. In a small bowl, combine lemon juice, minced garlic, a pinch of salt, and black pepper. Brush the mixture over the chicken.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 7

    Remove from oven and let it rest for a few minutes before serving. Enjoy your vibrant, nutritious meal!

Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant and wholesome meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This sheet pan dinner combines the zesty brightness of lemon with fragrant herbs, enhancing lean chicken breast and a selection of fresh produce for a satisfying, well-balanced dish.

NUTRITION

325kcal
Protein
37.7g
Fat
9.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli (chopped)

1 cup Red Bell Pepper (sliced)

1 medium Zucchini (sliced)

1 tsp Olive Oil

1 Tbsp Lemon Juice

1 Garlic Clove, minced

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the zucchini and red bell pepper, and chop the broccoli into bite-sized pieces. Place all the vegetables in a bowl.

  • 3

    Drizzle the vegetables with olive oil, season with salt, pepper, thyme, and rosemary, and toss to coat evenly.

  • 4

    Place the chicken breast on the sheet pan. In a small bowl, combine lemon juice, minced garlic, a pinch of salt, and black pepper. Brush the mixture over the chicken.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 7

    Remove from oven and let it rest for a few minutes before serving. Enjoy your vibrant, nutritious meal!