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 a vibrant medley of tender chicken breast roasted alongside a colorful array of crisp vegetables, all kissed with tangy lemon and aromatic fresh herbs. A harmonious balance of flavors awaits in this easy, one-pan dinner that’s both nourishing and delicious.

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NUTRITION

320kcal
Protein
44.6g
Fat
9.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 medium Zucchini

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season generously with salt and pepper. Drizzle with lemon juice and sprinkle with fresh chopped herbs.

  • 3

    Wash and chop the broccoli into small florets. Slice the carrot into sticks and the zucchini into rounds.

  • 4

    In a bowl, toss the vegetables with olive oil, a splash of lemon juice, additional herbs, salt, and pepper.

  • 5

    Arrange the seasoned chicken and vegetables on a sheet pan in a single layer for even roasting.

  • 6

    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 crisp.

  • 7

    Remove from the oven and let rest for a few minutes before serving warm.

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 a vibrant medley of tender chicken breast roasted alongside a colorful array of crisp vegetables, all kissed with tangy lemon and aromatic fresh herbs. A harmonious balance of flavors awaits in this easy, one-pan dinner that’s both nourishing and delicious.

NUTRITION

320kcal
Protein
44.6g
Fat
9.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Carrot

1 medium Zucchini

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season generously with salt and pepper. Drizzle with lemon juice and sprinkle with fresh chopped herbs.

  • 3

    Wash and chop the broccoli into small florets. Slice the carrot into sticks and the zucchini into rounds.

  • 4

    In a bowl, toss the vegetables with olive oil, a splash of lemon juice, additional herbs, salt, and pepper.

  • 5

    Arrange the seasoned chicken and vegetables on a sheet pan in a single layer for even roasting.

  • 6

    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 crisp.

  • 7

    Remove from the oven and let rest for a few minutes before serving warm.