Sheet Pan Lemon Herb Chicken and Crispy Chickpeas

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

Sheet Pan Lemon Herb Chicken and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Chickpeas

Enjoy a vibrant, one-pan meal bursting with bright lemon and fresh herb flavors, featuring tender, juicy chicken paired with crispy chickpeas and roasted vegetables. This balanced dish offers a satisfying mix of protein, fiber, and zesty accents, making it an ideal option for a nutritious breakfast, lunch, or dinner.

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NUTRITION

415kcal
Protein
44.7g
Fat
11.3g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

1 cup Cherry Tomatoes

1 small Zucchini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Dried Herbs (thyme, rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan. Drizzle half of the lemon herb mixture over the chicken.

  • 4

    Add the drained chickpeas, cherry tomatoes, and sliced zucchini around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon herb dressing over the vegetables and chickpeas.

  • 6

    Toss the chickpeas and vegetables gently to ensure even coating.

  • 7

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

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Lemon Herb Chicken and Crispy Chickpeas

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

Sheet Pan Lemon Herb Chicken and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Chickpeas

Enjoy a vibrant, one-pan meal bursting with bright lemon and fresh herb flavors, featuring tender, juicy chicken paired with crispy chickpeas and roasted vegetables. This balanced dish offers a satisfying mix of protein, fiber, and zesty accents, making it an ideal option for a nutritious breakfast, lunch, or dinner.

NUTRITION

415kcal
Protein
44.7g
Fat
11.3g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

1 cup Cherry Tomatoes

1 small Zucchini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Dried Herbs (thyme, rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan. Drizzle half of the lemon herb mixture over the chicken.

  • 4

    Add the drained chickpeas, cherry tomatoes, and sliced zucchini around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon herb dressing over the vegetables and chickpeas.

  • 6

    Toss the chickpeas and vegetables gently to ensure even coating.

  • 7

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

  • 8

    Remove from the oven and let rest for a few minutes before serving.