Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

Enjoy a beautifully balanced sheet pan meal featuring tender, lemon-herb infused chicken breast paired with a colorful medley of roasted vegetables. The crisp, caramelized veggies complement the succulent chicken, making it a perfect wholesome dish for any mealtime.

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NUTRITION

319kcal
Protein
36.6g
Fat
9.1g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot, sliced

1 medium Red Bell Pepper, sliced

1 Zucchini, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs (thyme & rosemary) to taste

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a large bowl, combine the chopped broccoli, sliced carrot, red bell pepper, and zucchini. Drizzle with olive oil, lemon juice, and sprinkle with chopped thyme, rosemary, salt, and pepper. Toss to coat evenly.

  • 3

    Place the seasoned vegetables on the sheet pan, creating a bed for the chicken.

  • 4

    Lay the chicken breast on top of the vegetables. Optionally, squeeze a bit more lemon juice over the chicken and season with additional herbs, salt, and pepper.

  • 5

    Roast the chicken and vegetables 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 crispy.

  • 6

    Remove from the oven and let rest for a few minutes before serving. Enjoy your nutritious, flavorful sheet pan meal!

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

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

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

Enjoy a beautifully balanced sheet pan meal featuring tender, lemon-herb infused chicken breast paired with a colorful medley of roasted vegetables. The crisp, caramelized veggies complement the succulent chicken, making it a perfect wholesome dish for any mealtime.

NUTRITION

319kcal
Protein
36.6g
Fat
9.1g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot, sliced

1 medium Red Bell Pepper, sliced

1 Zucchini, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs (thyme & rosemary) to taste

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a large bowl, combine the chopped broccoli, sliced carrot, red bell pepper, and zucchini. Drizzle with olive oil, lemon juice, and sprinkle with chopped thyme, rosemary, salt, and pepper. Toss to coat evenly.

  • 3

    Place the seasoned vegetables on the sheet pan, creating a bed for the chicken.

  • 4

    Lay the chicken breast on top of the vegetables. Optionally, squeeze a bit more lemon juice over the chicken and season with additional herbs, salt, and pepper.

  • 5

    Roast the chicken and vegetables 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 crispy.

  • 6

    Remove from the oven and let rest for a few minutes before serving. Enjoy your nutritious, flavorful sheet pan meal!