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

Enjoy a vibrant plate of roasted chicken breast paired with crisp, colorful vegetables tossed in a tangy lemon herb dressing. The blend of rosemary and thyme complements the subtle citrus kick, creating an inviting meal that's as nutritious as it is delicious.

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NUTRITION

334kcal
Protein
40.2g
Fat
9.3g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

0.5 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli florets, sliced carrot, and red bell pepper).

  • 3

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

  • 4

    Sprinkle freshly chopped rosemary and thyme along with salt and pepper.

  • 5

    Toss the vegetables gently to coat evenly with the seasoning.

  • 6

    Place the sheet pan in the oven and roast for approximately 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with crispy edges.

  • 7

    Remove from the oven and allow the dish to rest for a few minutes before serving.

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

Enjoy a vibrant plate of roasted chicken breast paired with crisp, colorful vegetables tossed in a tangy lemon herb dressing. The blend of rosemary and thyme complements the subtle citrus kick, creating an inviting meal that's as nutritious as it is delicious.

NUTRITION

334kcal
Protein
40.2g
Fat
9.3g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

0.5 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli florets, sliced carrot, and red bell pepper).

  • 3

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

  • 4

    Sprinkle freshly chopped rosemary and thyme along with salt and pepper.

  • 5

    Toss the vegetables gently to coat evenly with the seasoning.

  • 6

    Place the sheet pan in the oven and roast for approximately 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with crispy edges.

  • 7

    Remove from the oven and allow the dish to rest for a few minutes before serving.