Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a flavorful one-pan meal featuring tender, herb-infused chicken breast paired with a medley of crisp vegetables roasted to perfection. The bright lemon zest and aromatic herbs elevate this dish into a satisfying, healthy dinner option.

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NUTRITION

350kcal
Protein
40.8g
Fat
9.5g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper (chopped)

1 medium Zucchini (sliced)

1 cup Broccoli Florets

1/4 cup Red Onion (sliced)

1/2 Lemon (juiced and zested)

1 tsp Olive Oil

2 cloves Garlic (minced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the 4 oz chicken breast in the center of the sheet pan. Arrange the red bell pepper, zucchini, broccoli, and red onion around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables.

  • 4

    Squeeze the juice of half a lemon over everything and sprinkle with lemon zest.

  • 5

    Add minced garlic, and tuck in the rosemary and thyme sprigs across the pan.

  • 6

    Season with salt and pepper to taste.

  • 7

    Toss the vegetables gently to ensure they are evenly coated in the herbs and oil.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender-crisp.

  • 9

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Vegetables

Enjoy a flavorful one-pan meal featuring tender, herb-infused chicken breast paired with a medley of crisp vegetables roasted to perfection. The bright lemon zest and aromatic herbs elevate this dish into a satisfying, healthy dinner option.

NUTRITION

350kcal
Protein
40.8g
Fat
9.5g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper (chopped)

1 medium Zucchini (sliced)

1 cup Broccoli Florets

1/4 cup Red Onion (sliced)

1/2 Lemon (juiced and zested)

1 tsp Olive Oil

2 cloves Garlic (minced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the 4 oz chicken breast in the center of the sheet pan. Arrange the red bell pepper, zucchini, broccoli, and red onion around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables.

  • 4

    Squeeze the juice of half a lemon over everything and sprinkle with lemon zest.

  • 5

    Add minced garlic, and tuck in the rosemary and thyme sprigs across the pan.

  • 6

    Season with salt and pepper to taste.

  • 7

    Toss the vegetables gently to ensure they are evenly coated in the herbs and oil.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender-crisp.

  • 9

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