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

Enjoy a vibrant sheet pan dinner featuring juicy lemon herb chicken paired with a medley of crispy roasted vegetables. The dish offers a harmonious blend of bright citrus and earthiness from fresh herbs, perfectly balanced with tender chicken and crunchy veggies for a satisfying meal.

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NUTRITION

351kcal
Protein
35.1g
Fat
10.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot (sliced)

1 half Zucchini (sliced)

1 tbsp Lemon Juice

1 tsp Olive Oil

Fresh Herbs (thyme, rosemary) to taste

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Surround it with chopped broccoli, sliced carrot, and sliced zucchini.

  • 3

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables.

  • 4

    Sprinkle with fresh herbs, salt, and pepper. Toss the vegetables gently to coat them in the seasonings.

  • 5

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

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.

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

Enjoy a vibrant sheet pan dinner featuring juicy lemon herb chicken paired with a medley of crispy roasted vegetables. The dish offers a harmonious blend of bright citrus and earthiness from fresh herbs, perfectly balanced with tender chicken and crunchy veggies for a satisfying meal.

NUTRITION

351kcal
Protein
35.1g
Fat
10.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Broccoli

1 medium Carrot (sliced)

1 half Zucchini (sliced)

1 tbsp Lemon Juice

1 tsp Olive Oil

Fresh Herbs (thyme, rosemary) to taste

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Surround it with chopped broccoli, sliced carrot, and sliced zucchini.

  • 3

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables.

  • 4

    Sprinkle with fresh herbs, salt, and pepper. Toss the vegetables gently to coat them in the seasonings.

  • 5

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

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.