Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish is perfectly balanced with a lean protein punch, fresh citrus aroma, and a medley of herbs, making it both nourishing and delicious.

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NUTRITION

395kcal
Protein
40.0g
Fat
18.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 small Zucchini

1 Tbsp Olive Oil

1 Tbsp Lemon Juice

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the carrot and zucchini into bite-sized pieces and break the broccoli into florets.

  • 3

    Place the chicken breast and vegetables in a large sheet pan.

  • 4

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

  • 5

    Drizzle the mixture evenly over the chicken and vegetables, tossing the vegetables to ensure they are well coated.

  • 6

    Arrange the chicken and vegetables in a single layer for even roasting.

  • 7

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 8

    Remove from the oven and let the dish rest for a couple of minutes before serving.

Sheet Pan Lemon Herb Chicken with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables. This dish is perfectly balanced with a lean protein punch, fresh citrus aroma, and a medley of herbs, making it both nourishing and delicious.

NUTRITION

395kcal
Protein
40.0g
Fat
18.8g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 small Zucchini

1 Tbsp Olive Oil

1 Tbsp Lemon Juice

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the carrot and zucchini into bite-sized pieces and break the broccoli into florets.

  • 3

    Place the chicken breast and vegetables in a large sheet pan.

  • 4

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

  • 5

    Drizzle the mixture evenly over the chicken and vegetables, tossing the vegetables to ensure they are well coated.

  • 6

    Arrange the chicken and vegetables in a single layer for even roasting.

  • 7

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 8

    Remove from the oven and let the dish rest for a couple of minutes before serving.