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 tender lemon-herb chicken paired with a medley of crispy roasted vegetables. The dish brings together juicy, marinated chicken breast with caramelized Brussels sprouts, carrots, and zucchini, all lightly drizzled with a zesty lemon-garlic olive oil blend for a bright and satisfying meal.

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NUTRITION

380kcal
Protein
46.3g
Fat
12g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Carrot

1 small Zucchini

2 tbsp Lemon Juice

1 clove Garlic

1.5 tsp Extra Virgin Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Trim and halve the Brussels sprouts; peel and cut the carrot into sticks; slice the zucchini into half-moons.

  • 3

    In a small bowl, whisk together lemon juice, minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper.

  • 4

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around it.

  • 5

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring the chicken is well coated.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy and tender.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and serve warm.

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 tender lemon-herb chicken paired with a medley of crispy roasted vegetables. The dish brings together juicy, marinated chicken breast with caramelized Brussels sprouts, carrots, and zucchini, all lightly drizzled with a zesty lemon-garlic olive oil blend for a bright and satisfying meal.

NUTRITION

380kcal
Protein
46.3g
Fat
12g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Carrot

1 small Zucchini

2 tbsp Lemon Juice

1 clove Garlic

1.5 tsp Extra Virgin Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Trim and halve the Brussels sprouts; peel and cut the carrot into sticks; slice the zucchini into half-moons.

  • 3

    In a small bowl, whisk together lemon juice, minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper.

  • 4

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around it.

  • 5

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring the chicken is well coated.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy and tender.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and serve warm.