Name: Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini, Carrot); 1 tbsp Olive Oil; 2 tbsp Lemon Juice; 2 cloves Garlic, minced; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Vegetables

Enjoy a vibrant, one-pan meal featuring tender roasted chicken breast infused with zesty lemon and aromatic herbs, perfectly paired with a medley of crispy, colorful vegetables. This dish offers a balance of lean protein and fresh produce, delivering a delightful crunch and a burst of flavor in every bite.

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NUTRITION

Protein

38.5g

Fat

18.6g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini, Carrot)

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.
2
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.
3
Place the chicken breast in the center of the sheet pan. Arrange the mixed vegetables around the chicken.
4
Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.
5
Roast 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 on the edges.
6
Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced one-pan meal!