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 a balanced and vibrant meal featuring tender lemon herb chicken paired with a medley of roasted vegetables including bell peppers, zucchini, and red onion. This easy sheet pan recipe bursts with refreshing citrus notes, aromatic garlic, and a hint of olive oil, delivering a satisfying dish that's both nutritious and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

354kcal
Protein
35.9g
Fat
17.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

1 cup Zucchini (sliced)

0.5 small Red Onion (sliced)

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic (minced)

2 tbsp Fresh Herbs (Rosemary & Thyme, chopped)

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Place the sliced bell pepper, zucchini, and red onion on the sheet pan. Drizzle with olive oil, and season with a pinch of salt and black pepper.

  • 3

    In a small bowl, combine lemon juice, minced garlic, and chopped fresh herbs.

  • 4

    Pat the chicken breast dry and place it in the center of the sheet pan among the vegetables. Rub the lemon herb mixture evenly over the chicken.

  • 5

    Season the chicken with a little extra salt and pepper.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, nutrient-packed meal!

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 a balanced and vibrant meal featuring tender lemon herb chicken paired with a medley of roasted vegetables including bell peppers, zucchini, and red onion. This easy sheet pan recipe bursts with refreshing citrus notes, aromatic garlic, and a hint of olive oil, delivering a satisfying dish that's both nutritious and delicious.

NUTRITION

354kcal
Protein
35.9g
Fat
17.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

1 cup Zucchini (sliced)

0.5 small Red Onion (sliced)

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic (minced)

2 tbsp Fresh Herbs (Rosemary & Thyme, chopped)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the sliced bell pepper, zucchini, and red onion on the sheet pan. Drizzle with olive oil, and season with a pinch of salt and black pepper.

  • 3

    In a small bowl, combine lemon juice, minced garlic, and chopped fresh herbs.

  • 4

    Pat the chicken breast dry and place it in the center of the sheet pan among the vegetables. Rub the lemon herb mixture evenly over the chicken.

  • 5

    Season the chicken with a little extra salt and pepper.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, nutrient-packed meal!