Sheet Pan Lemon Herb Baked Chicken and Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Baked Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Baked Chicken and Crispy Roasted Vegetables

Enjoy a vibrant and wholesome dinner featuring tender lemon herb chicken paired with a colorful medley of crispy roasted vegetables. This dish is both satisfying and balanced, boasting zesty citrus notes and aromatic herbs that uplift the natural flavors of the fresh produce. Perfect for a nourishing meal that fits your protein and calorie goals.

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NUTRITION

361kcal
Protein
37.4g
Fat
18.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Broccoli (91g)

1 Tbsp Olive Oil (14g)

1 Tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

2 Tbsp Fresh Herbs

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped fresh herbs. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush it thoroughly with the lemon herb mixture.

  • 4

    Chop the zucchini, red bell pepper, and broccoli into bite-size pieces and arrange them around the chicken on the sheet pan.

  • 5

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

  • 6

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

  • 7

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

Sheet Pan Lemon Herb Baked Chicken and Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Baked Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Baked Chicken and Crispy Roasted Vegetables

Enjoy a vibrant and wholesome dinner featuring tender lemon herb chicken paired with a colorful medley of crispy roasted vegetables. This dish is both satisfying and balanced, boasting zesty citrus notes and aromatic herbs that uplift the natural flavors of the fresh produce. Perfect for a nourishing meal that fits your protein and calorie goals.

NUTRITION

361kcal
Protein
37.4g
Fat
18.1g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Zucchini (196g)

1 medium Red Bell Pepper (119g)

1 cup Broccoli (91g)

1 Tbsp Olive Oil (14g)

1 Tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

2 Tbsp Fresh Herbs

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped fresh herbs. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush it thoroughly with the lemon herb mixture.

  • 4

    Chop the zucchini, red bell pepper, and broccoli into bite-size pieces and arrange them around the chicken on the sheet pan.

  • 5

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

  • 6

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

  • 7

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