Sheet Pan Chicken with Roasted Fennel and Lemon

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

Sheet Pan Chicken with Roasted Fennel and Lemon

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Fennel and Lemon

Enjoy a vibrant and satisfying sheet pan dinner featuring tender chicken breast, aromatic roasted fennel, and zesty lemon. This dish is light yet flavorful, combining the natural sweetness of fennel with a burst of citrus acidity. Perfect as a balanced dinner option that’s simple to prepare and delightful on the palate.

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NUTRITION

390kcal
Protein
55.8g
Fat
11g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Fennel Bulb (234g)

1 medium Lemon (58g, without peel)

1 tsp Extra Virgin Olive Oil (4.5g)

Pinch of Salt

Pinch of Black Pepper

2 sprigs Fresh Thyme (optional)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken by patting it dry and placing it on a large sheet pan.

  • 3

    Slice the fennel bulb into wedges and arrange around the chicken on the sheet pan.

  • 4

    Juice the lemon and drizzle half of the juice over the chicken and fennel. Reserve the remaining lemon slices for garnish if desired.

  • 5

    Drizzle the extra virgin olive oil evenly over the chicken and vegetables.

  • 6

    Season everything with a pinch of salt, black pepper, and tuck in a couple of fresh thyme sprigs.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the fennel is tender and slightly caramelized.

  • 8

    Remove from the oven, drizzle with the remaining lemon juice if desired, and serve immediately.

Sheet Pan Chicken with Roasted Fennel and Lemon

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

Sheet Pan Chicken with Roasted Fennel and Lemon

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Fennel and Lemon

Enjoy a vibrant and satisfying sheet pan dinner featuring tender chicken breast, aromatic roasted fennel, and zesty lemon. This dish is light yet flavorful, combining the natural sweetness of fennel with a burst of citrus acidity. Perfect as a balanced dinner option that’s simple to prepare and delightful on the palate.

NUTRITION

390kcal
Protein
55.8g
Fat
11g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Fennel Bulb (234g)

1 medium Lemon (58g, without peel)

1 tsp Extra Virgin Olive Oil (4.5g)

Pinch of Salt

Pinch of Black Pepper

2 sprigs Fresh Thyme (optional)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken by patting it dry and placing it on a large sheet pan.

  • 3

    Slice the fennel bulb into wedges and arrange around the chicken on the sheet pan.

  • 4

    Juice the lemon and drizzle half of the juice over the chicken and fennel. Reserve the remaining lemon slices for garnish if desired.

  • 5

    Drizzle the extra virgin olive oil evenly over the chicken and vegetables.

  • 6

    Season everything with a pinch of salt, black pepper, and tuck in a couple of fresh thyme sprigs.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the fennel is tender and slightly caramelized.

  • 8

    Remove from the oven, drizzle with the remaining lemon juice if desired, and serve immediately.