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 and wholesome meal featuring tender lemon herb chicken roasted alongside a colorful medley of bell pepper, zucchini, red onion, and cherry tomatoes. This one-pan dish is lightly dressed in olive oil and fresh lemon juice, delivering bright flavors and a nutritious balance perfect for a satisfying dinner.

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NUTRITION

361kcal
Protein
45.1g
Fat
14.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

½ medium Zucchini

¼ medium Red Onion

½ cup Cherry Tomatoes

1 teaspoon Olive Oil

1 additional teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, cut the zucchini into half-moons, quarter the red onion, and leave the cherry tomatoes whole.

  • 3

    Place the chicken breast on the sheet pan. In a small bowl, mix together 2 teaspoons of olive oil, lemon juice, garlic powder, dried oregano, dried thyme, salt, and pepper.

  • 4

    Brush the chicken with half of the olive oil and herb mixture, then toss the vegetables in the remaining mixture until they are well coated.

  • 5

    Spread the vegetables evenly around the chicken on the sheet pan.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove from the oven, let 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 and wholesome meal featuring tender lemon herb chicken roasted alongside a colorful medley of bell pepper, zucchini, red onion, and cherry tomatoes. This one-pan dish is lightly dressed in olive oil and fresh lemon juice, delivering bright flavors and a nutritious balance perfect for a satisfying dinner.

NUTRITION

361kcal
Protein
45.1g
Fat
14.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

½ medium Zucchini

¼ medium Red Onion

½ cup Cherry Tomatoes

1 teaspoon Olive Oil

1 additional teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper into strips, cut the zucchini into half-moons, quarter the red onion, and leave the cherry tomatoes whole.

  • 3

    Place the chicken breast on the sheet pan. In a small bowl, mix together 2 teaspoons of olive oil, lemon juice, garlic powder, dried oregano, dried thyme, salt, and pepper.

  • 4

    Brush the chicken with half of the olive oil and herb mixture, then toss the vegetables in the remaining mixture until they are well coated.

  • 5

    Spread the vegetables evenly around the chicken on the sheet pan.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly charred on the edges.

  • 7

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