Name: Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1 cup sliced Zucchini; 1 medium Red Bell Pepper; 1/4 medium Red Onion, quartered; 1/2 cup Cherry Tomatoes; 1 tablespoon Olive Oil; 2 tablespoons Lemon Juice; 1 clove Garlic; 1 teaspoon Dried Thyme; 1 teaspoon Dried Rosemary; Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken and 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 and Roasted Vegetables

Enjoy a vibrant, well-balanced dish featuring tender lemon herb chicken paired with an assortment of perfectly roasted vegetables. This one-pan meal is bursting with fresh flavors and a hint of citrus, making it both satisfying and wholesome.

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NUTRITION

Protein

35.1g

Fat

18.8g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1/4 medium Red Onion, quartered

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
In a small bowl, combine olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper to create the marinade.
3
Place the chicken breast on the sheet pan. Brush half of the marinade over the chicken.
4
Arrange the sliced zucchini, red bell pepper pieces, red onion quarters, and cherry tomatoes around the chicken on the sheet pan.
5
Drizzle the remaining marinade evenly over the vegetables.
6
Roast everything in the oven 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 and let rest for a few minutes before serving.