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: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 2 Tbsp Lemon Juice; 1 Tbsp Olive Oil; 2 Garlic Cloves; 1 tsp Dried Italian Herbs; 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 and balanced meal featuring tender lemon herb chicken accompanied by a colorful medley of roasted vegetables, all prepared on one convenient sheet pan. Perfect for a wholesome dinner, the combination of juicy chicken, crisp bell peppers, zucchini, and red onion with a drizzle of olive oil and lemon creates a refreshing and satisfying dish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.8g

Fat

18.7g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

2 Tbsp Lemon Juice

1 Tbsp Olive Oil

2 Garlic Cloves

1 tsp Dried Italian Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat the oven to 425°F and line a sheet pan with parchment paper.
2
Cut the red bell pepper, zucchini, and red onion into bite-sized pieces.
3
Place the chicken breast on the sheet pan and arrange the vegetables around it.
4
In a small bowl, whisk together lemon juice, olive oil, minced garlic, dried Italian herbs, salt, and pepper.
5
Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.
6
Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and lightly charred.
7
Remove from the oven, let rest for a few minutes, then serve warm.