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

Savor the bright, zesty flavors of this sheet pan dinner, featuring tender lemon herb chicken perfectly roasted alongside a medley of colorful vegetables. The combination of fragrant herbs, fresh lemon, and a light drizzle of olive oil makes every bite both vibrant and satisfying.

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NUTRITION

336kcal
Protein
46.7g
Fat
10.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Herbs (thyme and rosemary)

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast in the center of a sheet pan. Arrange the diced red bell pepper, sliced zucchini, and diced red onion around the chicken.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, chopped herbs, and minced garlic.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables. Season with salt and pepper to taste.

  • 5

    Toss the vegetables slightly to ensure they are well coated.

  • 6

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

  • 7

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

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

Savor the bright, zesty flavors of this sheet pan dinner, featuring tender lemon herb chicken perfectly roasted alongside a medley of colorful vegetables. The combination of fragrant herbs, fresh lemon, and a light drizzle of olive oil makes every bite both vibrant and satisfying.

NUTRITION

336kcal
Protein
46.7g
Fat
10.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp chopped Herbs (thyme and rosemary)

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast in the center of a sheet pan. Arrange the diced red bell pepper, sliced zucchini, and diced red onion around the chicken.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, chopped herbs, and minced garlic.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables. Season with salt and pepper to taste.

  • 5

    Toss the vegetables slightly to ensure they are well coated.

  • 6

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

  • 7

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