Sheet Pan Lemon-Herb Chicken with 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

Enjoy a vibrant and wholesome meal featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables. This dish bursts with fresh citrus notes, aromatic herbs, and perfectly caramelized veggies to create a satisfying meal that's both nourishing and delicious.

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NUTRITION

356kcal
Protein
38g
Fat
14g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cup Mixed Vegetables

2 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. Drizzle with 1 tsp olive oil and season with salt, pepper, and a mix of chopped fresh herbs.

  • 3

    In a bowl, toss the mixed vegetables with the remaining olive oil, lemon juice, a pinch of salt, pepper, and additional herbs if desired.

  • 4

    Arrange the vegetables around the chicken on the sheet pan, ensuring even distribution for uniform roasting.

  • 5

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

  • 6

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

Sheet Pan Lemon-Herb Chicken with 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 with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Vegetables

Enjoy a vibrant and wholesome meal featuring tender lemon-herb chicken paired with a colorful medley of roasted vegetables. This dish bursts with fresh citrus notes, aromatic herbs, and perfectly caramelized veggies to create a satisfying meal that's both nourishing and delicious.

NUTRITION

356kcal
Protein
38g
Fat
14g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cup Mixed Vegetables

2 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. Drizzle with 1 tsp olive oil and season with salt, pepper, and a mix of chopped fresh herbs.

  • 3

    In a bowl, toss the mixed vegetables with the remaining olive oil, lemon juice, a pinch of salt, pepper, and additional herbs if desired.

  • 4

    Arrange the vegetables around the chicken on the sheet pan, ensuring even distribution for uniform roasting.

  • 5

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

  • 6

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