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

Savor the crisp edges of tender lemon-herb chicken paired with a vibrant mix of roasted vegetables. This dish boasts a refreshing citrus kick, aromatic herbs, and a delightful crunch from perfectly roasted broccoli and carrots – ideal for a nourishing meal any time of day.

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NUTRITION

395kcal
Protein
38.8g
Fat
11.2g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, Skinless, Boneless

1 cup Broccoli Florets

1/2 cup Carrots, sliced

1 tbsp Olive Oil

1/2 medium Lemon (juiced)

2 Garlic Cloves, minced

1 tsp Dried Oregano

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

    In a small bowl, mix the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and drizzle half of the lemon-herb mixture over it.

  • 4

    In a separate bowl, toss the broccoli florets and sliced carrots with the remaining lemon-herb mixture.

  • 5

    Spread the vegetables around the chicken on the sheet pan, ensuring they are in a single layer for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are crispy and tender.

  • 7

    Allow the chicken to rest for a few minutes before slicing and serving with the roasted vegetables.

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

Savor the crisp edges of tender lemon-herb chicken paired with a vibrant mix of roasted vegetables. This dish boasts a refreshing citrus kick, aromatic herbs, and a delightful crunch from perfectly roasted broccoli and carrots – ideal for a nourishing meal any time of day.

NUTRITION

395kcal
Protein
38.8g
Fat
11.2g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, Skinless, Boneless

1 cup Broccoli Florets

1/2 cup Carrots, sliced

1 tbsp Olive Oil

1/2 medium Lemon (juiced)

2 Garlic Cloves, minced

1 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and drizzle half of the lemon-herb mixture over it.

  • 4

    In a separate bowl, toss the broccoli florets and sliced carrots with the remaining lemon-herb mixture.

  • 5

    Spread the vegetables around the chicken on the sheet pan, ensuring they are in a single layer for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are crispy and tender.

  • 7

    Allow the chicken to rest for a few minutes before slicing and serving with the roasted vegetables.