Sheet Pan Lemon Herb Chicken Breast 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 Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Breast with Roasted Vegetables

Savor a vibrant medley of tender lemon herb chicken breast paired with beautifully roasted vegetables. The chicken is infused with fresh lemon zest and herbs, while the assortment of veggies offers a colorful, nutrient-packed complement. A perfect balance of savory and refreshing hints makes this one-pan dinner both satisfying and easy to prepare.

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NUTRITION

433kcal
Protein
41.7g
Fat
13g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 Lemon

1 tsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, juice and zest from half a lemon, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush it generously with the lemon herb mixture.

  • 4

    Chop broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces. Arrange them around the chicken on the pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and toss gently to coat evenly.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Lemon Herb Chicken Breast 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 Breast with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Breast with Roasted Vegetables

Savor a vibrant medley of tender lemon herb chicken breast paired with beautifully roasted vegetables. The chicken is infused with fresh lemon zest and herbs, while the assortment of veggies offers a colorful, nutrient-packed complement. A perfect balance of savory and refreshing hints makes this one-pan dinner both satisfying and easy to prepare.

NUTRITION

433kcal
Protein
41.7g
Fat
13g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 Lemon

1 tsp Olive Oil

1 cup Broccoli

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, juice and zest from half a lemon, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and brush it generously with the lemon herb mixture.

  • 4

    Chop broccoli into florets, slice the red bell pepper and zucchini into bite-sized pieces. Arrange them around the chicken on the pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and toss gently to coat evenly.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.