Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

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

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Savor a vibrant mix of juicy, lemon-herb marinated chicken breast paired with a colorful medley of roasted broccoli, carrots, and zucchini. The crisp-tender vegetables offer a delightful crunch while absorbing the aromatic flavors of fresh herbs and zesty lemon, making this dish a perfect balance of lean protein and nutrient-packed veggies.

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NUTRITION

405kcal
Protein
40.8g
Fat
18.9g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1 medium Carrot

1 medium Zucchini

1 tablespoon Olive Oil

1/2 Lemon Juice

1 teaspoon Mixed Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, and mixed fresh herbs. Season with a pinch of salt and pepper if desired.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon-herb mixture.

  • 4

    Chop the broccoli into florets, slice the carrot into rounds, and cut the zucchini into half-moons. Arrange the vegetables around the chicken on the pan.

  • 5

    Drizzle any remaining lemon-herb mixture over the vegetables to enhance their flavor.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve warm.

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

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

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables

Savor a vibrant mix of juicy, lemon-herb marinated chicken breast paired with a colorful medley of roasted broccoli, carrots, and zucchini. The crisp-tender vegetables offer a delightful crunch while absorbing the aromatic flavors of fresh herbs and zesty lemon, making this dish a perfect balance of lean protein and nutrient-packed veggies.

NUTRITION

405kcal
Protein
40.8g
Fat
18.9g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1 medium Carrot

1 medium Zucchini

1 tablespoon Olive Oil

1/2 Lemon Juice

1 teaspoon Mixed Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, and mixed fresh herbs. Season with a pinch of salt and pepper if desired.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the lemon-herb mixture.

  • 4

    Chop the broccoli into florets, slice the carrot into rounds, and cut the zucchini into half-moons. Arrange the vegetables around the chicken on the pan.

  • 5

    Drizzle any remaining lemon-herb mixture over the vegetables to enhance their flavor.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve warm.