Sheet Pan Lemon Herb Chicken with Roasted Vegetable Medley

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

Sheet Pan Lemon Herb Chicken with Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetable Medley

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This balanced dish boasts a zesty flavor profile complemented by a hint of olive oil and aromatic herbs, making it a delightful, effortless meal perfect for busy evenings.

Try 7 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
39.7g
Fat
9.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Red Onion

1 cup Cherry Tomatoes

2 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan. In a small bowl, mix lemon juice, olive oil, fresh herbs, salt, and pepper.

  • 3

    Brush the chicken generously with the lemon-herb mixture and let it marinate briefly as you prepare the vegetables.

  • 4

    Chop the zucchini, red bell pepper, red onion into bite-sized pieces and add them to the sheet pan around the chicken.

  • 5

    Add the cherry tomatoes whole, and drizzle a little extra herb mixture over the vegetables if desired. Toss the vegetables gently to coat evenly.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly charred around the edges.

  • 7

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

Sheet Pan Lemon Herb Chicken with Roasted Vegetable Medley

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

Sheet Pan Lemon Herb Chicken with Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetable Medley

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This balanced dish boasts a zesty flavor profile complemented by a hint of olive oil and aromatic herbs, making it a delightful, effortless meal perfect for busy evenings.

NUTRITION

366kcal
Protein
39.7g
Fat
9.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Red Onion

1 cup Cherry Tomatoes

2 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan. In a small bowl, mix lemon juice, olive oil, fresh herbs, salt, and pepper.

  • 3

    Brush the chicken generously with the lemon-herb mixture and let it marinate briefly as you prepare the vegetables.

  • 4

    Chop the zucchini, red bell pepper, red onion into bite-sized pieces and add them to the sheet pan around the chicken.

  • 5

    Add the cherry tomatoes whole, and drizzle a little extra herb mixture over the vegetables if desired. Toss the vegetables gently to coat evenly.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly charred around the edges.

  • 7

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