Sheet Pan Lemon Herb Chicken Thighs 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 Thighs and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Thighs and Roasted Vegetables

Enjoy a vibrant and wholesome plate featuring a succulent lemon herb chicken thigh paired with a colorful mix of roasted vegetables. The zesty lemon, aromatic herbs, and light olive oil bring a refreshing brightness to the dish, making it a perfect, balanced meal for any time of the day.

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NUTRITION

299kcal
Protein
37.7g
Fat
12.4g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Boneless Skinless Chicken Thigh

0.5 cup chopped Broccoli (78g)

0.5 medium sliced Red Bell Pepper (75g)

0.5 medium sliced Zucchini (90g)

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper.

  • 3

    Place the chicken thigh and all the chopped vegetables on a sheet pan. Drizzle the lemon herb mixture evenly over the chicken and vegetables, making sure everything is well-coated.

  • 4

    Toss the vegetables gently to coat in the seasoning and arrange the chicken thigh in the center.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred on the edges.

  • 6

    Remove from the oven and let it rest for a few minutes before serving.

Sheet Pan Lemon Herb Chicken Thighs 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 Thighs and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Thighs and Roasted Vegetables

Enjoy a vibrant and wholesome plate featuring a succulent lemon herb chicken thigh paired with a colorful mix of roasted vegetables. The zesty lemon, aromatic herbs, and light olive oil bring a refreshing brightness to the dish, making it a perfect, balanced meal for any time of the day.

NUTRITION

299kcal
Protein
37.7g
Fat
12.4g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Boneless Skinless Chicken Thigh

0.5 cup chopped Broccoli (78g)

0.5 medium sliced Red Bell Pepper (75g)

0.5 medium sliced Zucchini (90g)

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper.

  • 3

    Place the chicken thigh and all the chopped vegetables on a sheet pan. Drizzle the lemon herb mixture evenly over the chicken and vegetables, making sure everything is well-coated.

  • 4

    Toss the vegetables gently to coat in the seasoning and arrange the chicken thigh in the center.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred on the edges.

  • 6

    Remove from the oven and let it rest for a few minutes before serving.