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, hearty dish featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The perfect balance of savory chicken and lightly charred broccoli, carrots, and zucchini, all kissed with a zesty lemon dressing and aromatic herbs, makes this meal a refreshing yet filling option.

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NUTRITION

412kcal
Protein
38.3g
Fat
19.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1 medium Zucchini

1 tbsp Olive Oil

1 medium Lemon

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper or a silicone mat.

  • 2

    In a small bowl, whisk together olive oil, juice of the lemon (squeeze out the juice from the lemon), fresh thyme, fresh rosemary, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush both sides generously with the lemon herb mixture.

  • 4

    Add the broccoli florets, sliced carrot, and chopped zucchini to the other side of the pan. Drizzle them with the remaining herb mixture and toss gently to coat.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven and let rest for a few minutes before slicing the chicken. Serve the sliced chicken alongside the crisp 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, hearty dish featuring tender lemon herb chicken paired with a medley of crispy roasted vegetables. The perfect balance of savory chicken and lightly charred broccoli, carrots, and zucchini, all kissed with a zesty lemon dressing and aromatic herbs, makes this meal a refreshing yet filling option.

NUTRITION

412kcal
Protein
38.3g
Fat
19.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1 medium Zucchini

1 tbsp Olive Oil

1 medium Lemon

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper or a silicone mat.

  • 2

    In a small bowl, whisk together olive oil, juice of the lemon (squeeze out the juice from the lemon), fresh thyme, fresh rosemary, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush both sides generously with the lemon herb mixture.

  • 4

    Add the broccoli florets, sliced carrot, and chopped zucchini to the other side of the pan. Drizzle them with the remaining herb mixture and toss gently to coat.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven and let rest for a few minutes before slicing the chicken. Serve the sliced chicken alongside the crisp roasted vegetables.