Lemon Herb Sheet Pan Chicken with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Sheet Pan Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Sheet Pan Chicken with Crispy Roasted Vegetables

Enjoy a vibrant plate featuring tender lemon herb chicken paired with crispy roasted vegetables. The citrus marinade infuses the chicken with a burst of flavor while an assortment of broccoli, red bell pepper, and zucchini are roasted to perfection with a drizzle of olive oil and a sprinkle of aromatic herbs.

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NUTRITION

342kcal
Protein
40.3g
Fat
12.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp 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.

  • 2

    In a small bowl, combine lemon juice, olive oil, dried oregano, dried thyme, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush both sides with the marinade.

  • 4

    Surround the chicken with broccoli florets, sliced red bell pepper, and zucchini. Drizzle any remaining marinade over the vegetables.

  • 5

    Toss the vegetables lightly to ensure even coating.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

Lemon Herb Sheet Pan Chicken with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Sheet Pan Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Sheet Pan Chicken with Crispy Roasted Vegetables

Enjoy a vibrant plate featuring tender lemon herb chicken paired with crispy roasted vegetables. The citrus marinade infuses the chicken with a burst of flavor while an assortment of broccoli, red bell pepper, and zucchini are roasted to perfection with a drizzle of olive oil and a sprinkle of aromatic herbs.

NUTRITION

342kcal
Protein
40.3g
Fat
12.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, olive oil, dried oregano, dried thyme, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush both sides with the marinade.

  • 4

    Surround the chicken with broccoli florets, sliced red bell pepper, and zucchini. Drizzle any remaining marinade over the vegetables.

  • 5

    Toss the vegetables lightly to ensure even coating.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.