Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and satisfying meal featuring tender, skinless chicken breast elegantly roasted with zesty lemon and fresh herbs, paired with a colorful medley of crispy roasted vegetables and a side of fluffy quinoa. This dish is designed for balanced nutrition and clean eating, offering a harmonious blend of flavors and textures.

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NUTRITION

414kcal
Protein
37.7g
Fat
14.8g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Skinless Chicken Breast (150g)

1 cup Mixed Vegetables (Broccoli, Carrot, Bell Pepper) (100g)

0.5 cup Cooked Quinoa (93g)

2 tsp Olive Oil (10g)

1 whole Lemon (58g)

0.5 tbsp Fresh Herbs (Rosemary & Thyme) (3g)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice and zest of the lemon with olive oil and chopped fresh herbs.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the lemon herb mixture. Season lightly with salt and pepper if desired.

  • 4

    In a separate bowl, toss the mixed vegetables with the remaining lemon herb dressing until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer to ensure even roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 8

    Plate the roasted chicken and vegetables alongside the cooked quinoa, and serve immediately.

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Vegetables

Enjoy a vibrant and satisfying meal featuring tender, skinless chicken breast elegantly roasted with zesty lemon and fresh herbs, paired with a colorful medley of crispy roasted vegetables and a side of fluffy quinoa. This dish is designed for balanced nutrition and clean eating, offering a harmonious blend of flavors and textures.

NUTRITION

414kcal
Protein
37.7g
Fat
14.8g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Skinless Chicken Breast (150g)

1 cup Mixed Vegetables (Broccoli, Carrot, Bell Pepper) (100g)

0.5 cup Cooked Quinoa (93g)

2 tsp Olive Oil (10g)

1 whole Lemon (58g)

0.5 tbsp Fresh Herbs (Rosemary & Thyme) (3g)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice and zest of the lemon with olive oil and chopped fresh herbs.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the lemon herb mixture. Season lightly with salt and pepper if desired.

  • 4

    In a separate bowl, toss the mixed vegetables with the remaining lemon herb dressing until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer to ensure even roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 8

    Plate the roasted chicken and vegetables alongside the cooked quinoa, and serve immediately.