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

Savor a vibrant meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish boasts a delightful balance of citrus bright flavors, aromatic herbs, and the satisfying crunch of perfectly roasted veggies, making it an ideal wholesome dinner.

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NUTRITION

397kcal
Protein
42.4g
Fat
10.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs

1/2 cup Cooked Quinoa

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and mixed vegetables.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Finely mince the garlic and sprinkle along with the chopped fresh rosemary and thyme.

  • 5

    Season everything with salt and pepper to taste, making sure the chicken and veggies are evenly coated.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.

  • 7

    While the chicken and vegetables roast, prepare the quinoa if not already cooked.

  • 8

    Serve the roasted chicken and vegetables on a bed of quinoa for a balanced, nutritious meal.

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

Savor a vibrant meal featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish boasts a delightful balance of citrus bright flavors, aromatic herbs, and the satisfying crunch of perfectly roasted veggies, making it an ideal wholesome dinner.

NUTRITION

397kcal
Protein
42.4g
Fat
10.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs

1/2 cup Cooked Quinoa

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and mixed vegetables.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Finely mince the garlic and sprinkle along with the chopped fresh rosemary and thyme.

  • 5

    Season everything with salt and pepper to taste, making sure the chicken and veggies are evenly coated.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.

  • 7

    While the chicken and vegetables roast, prepare the quinoa if not already cooked.

  • 8

    Serve the roasted chicken and vegetables on a bed of quinoa for a balanced, nutritious meal.