Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Fluffy Brown Rice

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 and Fluffy Brown Rice

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Fluffy Brown Rice

Enjoy a vibrant, wholesome dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables and light, fluffy brown rice. This balanced meal brings bright citrus notes, aromatic herbs, and satisfying textures to your table.

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NUTRITION

395kcal
Protein
39.9g
Fat
10g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/2 cup Brown Rice (cooked)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Thyme and Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped fresh thyme and rosemary. Season with salt and pepper.

  • 3

    Place the chicken breast on a sheet pan and drizzle with the lemon herb mixture, ensuring it's evenly coated.

  • 4

    Add the mixed vegetables to the sheet pan and toss lightly with any remaining marinade.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, cook the brown rice according to package instructions until it’s fluffy.

  • 7

    Plate a serving of brown rice, top with roasted vegetables, and place the sliced chicken breast on top.

  • 8

    Enjoy your balanced and flavorful meal!

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Fluffy Brown Rice

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 and Fluffy Brown Rice

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Vegetables and Fluffy Brown Rice

Enjoy a vibrant, wholesome dinner featuring tender lemon herb chicken paired with a colorful medley of roasted vegetables and light, fluffy brown rice. This balanced meal brings bright citrus notes, aromatic herbs, and satisfying textures to your table.

NUTRITION

395kcal
Protein
39.9g
Fat
10g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/2 cup Brown Rice (cooked)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Thyme and Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped fresh thyme and rosemary. Season with salt and pepper.

  • 3

    Place the chicken breast on a sheet pan and drizzle with the lemon herb mixture, ensuring it's evenly coated.

  • 4

    Add the mixed vegetables to the sheet pan and toss lightly with any remaining marinade.

  • 5

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

  • 6

    While the chicken and vegetables are roasting, cook the brown rice according to package instructions until it’s fluffy.

  • 7

    Plate a serving of brown rice, top with roasted vegetables, and place the sliced chicken breast on top.

  • 8

    Enjoy your balanced and flavorful meal!