Sheet Pan Lemon Herb Chicken Breast 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 Breast and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Breast and Roasted Vegetables

Enjoy a vibrant plate of juicy lemon herb chicken breast paired with a colorful medley of roasted vegetables. The tangy citrus kick and aromatic herbs elevate this classic sheet pan meal into a wholesome and satisfying dinner.

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NUTRITION

339kcal
Protein
38.4g
Fat
11.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1/2 tbsp Olive Oil

1 Lemon

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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

    In a small bowl, combine the juice of the lemon, minced garlic, chopped rosemary and thyme leaves, olive oil, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the marinade, ensuring both sides are well-coated.

  • 4

    Add the mixed vegetables around the chicken, drizzling any leftover marinade over them.

  • 5

    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 and slightly charred.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve warm.

Sheet Pan Lemon Herb Chicken Breast 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 Breast and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Breast and Roasted Vegetables

Enjoy a vibrant plate of juicy lemon herb chicken breast paired with a colorful medley of roasted vegetables. The tangy citrus kick and aromatic herbs elevate this classic sheet pan meal into a wholesome and satisfying dinner.

NUTRITION

339kcal
Protein
38.4g
Fat
11.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1/2 tbsp Olive Oil

1 Lemon

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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 of the lemon, minced garlic, chopped rosemary and thyme leaves, olive oil, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the marinade, ensuring both sides are well-coated.

  • 4

    Add the mixed vegetables around the chicken, drizzling any leftover marinade over them.

  • 5

    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 and slightly charred.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve warm.