Sheet Pan Lemon Herb 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 Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor the fresh flavors of lemon and herbs as tender chicken breast meets a medley of crisp roasted vegetables on a sheet pan. A simple, yet elegant dish that balances lean protein with a colorful array of veggies, all lightly drizzled with olive oil and zesty lemon juice for a burst of flavor.

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NUTRITION

343kcal
Protein
31.8g
Fat
15.7g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (Boneless, Skinless)

1 cup Broccoli Florets

1 medium Zucchini

1 medium Carrot

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

Fresh Thyme and Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on one side of the sheet pan.

  • 3

    Chop the broccoli into florets, slice the zucchini into half-moons, and cut the carrot into sticks or rounds. Arrange the vegetables around the chicken.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and a pinch of fresh thyme and rosemary.

  • 5

    Drizzle the mixture evenly over the chicken and vegetables, ensuring all pieces are lightly coated.

  • 6

    Season with salt and pepper to taste.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 8

    Serve immediately and enjoy your balanced and flavorful meal.

Sheet Pan Lemon Herb 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 Chicken with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor the fresh flavors of lemon and herbs as tender chicken breast meets a medley of crisp roasted vegetables on a sheet pan. A simple, yet elegant dish that balances lean protein with a colorful array of veggies, all lightly drizzled with olive oil and zesty lemon juice for a burst of flavor.

NUTRITION

343kcal
Protein
31.8g
Fat
15.7g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (Boneless, Skinless)

1 cup Broccoli Florets

1 medium Zucchini

1 medium Carrot

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

Fresh Thyme and Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on one side of the sheet pan.

  • 3

    Chop the broccoli into florets, slice the zucchini into half-moons, and cut the carrot into sticks or rounds. Arrange the vegetables around the chicken.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and a pinch of fresh thyme and rosemary.

  • 5

    Drizzle the mixture evenly over the chicken and vegetables, ensuring all pieces are lightly coated.

  • 6

    Season with salt and pepper to taste.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 8

    Serve immediately and enjoy your balanced and flavorful meal.