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: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1/2 medium Red Onion; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dried Oregano; 1 tsp Garlic Powder

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, one-pan meal featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The chicken is marinated in zesty lemon juice, garlic, and fresh herbs, then roasted alongside sweet bell pepper, zucchini, and red onion drizzled with olive oil. This dish offers a perfect balance of savory protein and fresh veggies, delivering a burst of flavor with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.3g

Fat

14.2g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
In a small bowl, combine lemon juice, olive oil, dried oregano, and garlic powder to create a marinade.
3
Place the chicken breast on the pan and brush generously with the marinade.
4
Chop the bell pepper, zucchini, and red onion into evenly sized pieces and add them to the pan around the chicken.
5
Toss the vegetables lightly in any remaining marinade on the pan to coat evenly.
6
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy around the edges.
7
Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced meal!