Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor a delightful medley of tender lemon herb chicken paired with perfectly crispy roasted vegetables. This dish bursts with bright citrus notes, aromatic herbs, and a satisfying crunch from the veggies, making it a balanced, nourishing meal that’s as visually appealing as it is flavorful.

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NUTRITION

459kcal
Protein
56.2g
Fat
20.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1/2 Lemon, juiced

1 tsp Fresh Thyme, chopped

1 tsp Fresh Rosemary, chopped

2 cups Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the lemon juice, chopped thyme, and rosemary with a pinch of salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush it generously with the lemon herb marinade.

  • 4

    Toss the mixed vegetables with olive oil, salt, and pepper in a separate bowl until evenly coated.

  • 5

    Arrange the vegetables on the sheet pan around the chicken, ensuring even distribution.

  • 6

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

  • 7

    Remove from the oven, let rest for 5 minutes, and serve warm.

Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Vegetables

Savor a delightful medley of tender lemon herb chicken paired with perfectly crispy roasted vegetables. This dish bursts with bright citrus notes, aromatic herbs, and a satisfying crunch from the veggies, making it a balanced, nourishing meal that’s as visually appealing as it is flavorful.

NUTRITION

459kcal
Protein
56.2g
Fat
20.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1/2 Lemon, juiced

1 tsp Fresh Thyme, chopped

1 tsp Fresh Rosemary, chopped

2 cups Mixed Vegetables (Broccoli, Red Bell Pepper, Zucchini)

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the lemon juice, chopped thyme, and rosemary with a pinch of salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush it generously with the lemon herb marinade.

  • 4

    Toss the mixed vegetables with olive oil, salt, and pepper in a separate bowl until evenly coated.

  • 5

    Arrange the vegetables on the sheet pan around the chicken, ensuring even distribution.

  • 6

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

  • 7

    Remove from the oven, let rest for 5 minutes, and serve warm.