Sheet Pan Lemon Herb Chicken with Roasted Carrots and Fluffy Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Carrots and Fluffy Brown Rice

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Carrots and Fluffy Brown Rice

Enjoy a vibrant, one-pan meal that combines succulent lemon herb chicken, naturally sweet roasted carrots, and a side of fluffy brown rice. The dish is well-balanced, featuring a light, citrus-infused marinade for the chicken and perfectly roasted vegetables, making it a satisfying option for any meal of the day. Its simple preparation and clean ingredients offer a harmonious blend of textures and flavors.

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NUTRITION

378kcal
Protein
38.8g
Fat
9.7g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 medium Carrots

0.5 cup Brown Rice

1 whole Lemon

1 teaspoon Olive Oil

2 cloves Garlic

1 tablespoon Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and pat dry the chicken breast. Place it on one side of a large sheet pan.

  • 3

    Peel (if desired) and cut the carrots into sticks. Arrange them next to the chicken on the sheet pan.

  • 4

    In a small bowl, squeeze the juice from the lemon, then add the olive oil, minced garlic, and fresh chopped herbs. Season with salt and pepper. Mix well to create the marinade.

  • 5

    Brush the chicken breast generously with the lemon herb marinade, ensuring even coverage on all sides. Drizzle any remaining marinade over the carrot sticks.

  • 6

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken breast reaches an internal temperature of 165°F and the carrots are tender and slightly caramelized.

  • 7

    While the chicken and carrots are finishing, cook the brown rice according to package instructions (typically simmered for about 40-45 minutes until fluffy). Measure out a 0.5 cup serving per plate.

  • 8

    Once the chicken and carrots are done, slice the chicken breast if desired, then serve alongside the fluffy brown rice. Optionally, squeeze a bit more fresh lemon juice over the top for an extra burst of flavor.

Sheet Pan Lemon Herb Chicken with Roasted Carrots and Fluffy Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Carrots and Fluffy Brown Rice

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Carrots and Fluffy Brown Rice

Enjoy a vibrant, one-pan meal that combines succulent lemon herb chicken, naturally sweet roasted carrots, and a side of fluffy brown rice. The dish is well-balanced, featuring a light, citrus-infused marinade for the chicken and perfectly roasted vegetables, making it a satisfying option for any meal of the day. Its simple preparation and clean ingredients offer a harmonious blend of textures and flavors.

NUTRITION

378kcal
Protein
38.8g
Fat
9.7g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 medium Carrots

0.5 cup Brown Rice

1 whole Lemon

1 teaspoon Olive Oil

2 cloves Garlic

1 tablespoon Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and pat dry the chicken breast. Place it on one side of a large sheet pan.

  • 3

    Peel (if desired) and cut the carrots into sticks. Arrange them next to the chicken on the sheet pan.

  • 4

    In a small bowl, squeeze the juice from the lemon, then add the olive oil, minced garlic, and fresh chopped herbs. Season with salt and pepper. Mix well to create the marinade.

  • 5

    Brush the chicken breast generously with the lemon herb marinade, ensuring even coverage on all sides. Drizzle any remaining marinade over the carrot sticks.

  • 6

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken breast reaches an internal temperature of 165°F and the carrots are tender and slightly caramelized.

  • 7

    While the chicken and carrots are finishing, cook the brown rice according to package instructions (typically simmered for about 40-45 minutes until fluffy). Measure out a 0.5 cup serving per plate.

  • 8

    Once the chicken and carrots are done, slice the chicken breast if desired, then serve alongside the fluffy brown rice. Optionally, squeeze a bit more fresh lemon juice over the top for an extra burst of flavor.