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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant medley of tender lemon herb chicken paired with a colorful array of roasted vegetables. This sheet pan meal is bursting with freshness from lemon and aromatic herbs, complemented by the natural sweetness of red bell peppers and the crunch of broccoli, making it both satisfying and nutrient-rich.

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NUTRITION

463kcal
Protein
49.3g
Fat
20.1g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Broccoli

80g Red Bell Pepper

100g Zucchini

50g Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, fresh thyme, fresh rosemary, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush the chicken evenly with the lemon herb mixture.

  • 4

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

  • 5

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

  • 6

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

  • 7

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

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.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant medley of tender lemon herb chicken paired with a colorful array of roasted vegetables. This sheet pan meal is bursting with freshness from lemon and aromatic herbs, complemented by the natural sweetness of red bell peppers and the crunch of broccoli, making it both satisfying and nutrient-rich.

NUTRITION

463kcal
Protein
49.3g
Fat
20.1g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Broccoli

80g Red Bell Pepper

100g Zucchini

50g Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, fresh thyme, fresh rosemary, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush the chicken evenly with the lemon herb mixture.

  • 4

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

  • 5

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

  • 6

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

  • 7

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