Sheet Pan Lemon-Herb Chicken and Roasted Carrots

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

Sheet Pan Lemon-Herb Chicken and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Carrots

Savor the bright, fresh flavors of lemon and aromatic herbs in this one-pan chicken and roasted carrot dish. Tender chicken breast is marinated in lemon juice, olive oil, and a medley of thyme and rosemary, then roasted alongside naturally sweet carrots for a balanced, vibrant meal.

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NUTRITION

338kcal
Protein
38.3g
Fat
13.4g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Carrots

2 tsp Olive Oil

1.5 tbsp Lemon Juice

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.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast and chopped carrots on the sheet pan. Drizzle the lemon-herb mixture evenly over both the chicken and carrots, ensuring everything is well coated.

  • 4

    Arrange the chicken and carrots in a single layer and roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the carrots are tender and slightly caramelized.

  • 5

    Check the internal temperature of the chicken (should read 165°F) before removing from the oven.

  • 6

    Let it rest for a few minutes, then serve while warm.

Sheet Pan Lemon-Herb Chicken and Roasted Carrots

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

Sheet Pan Lemon-Herb Chicken and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Carrots

Savor the bright, fresh flavors of lemon and aromatic herbs in this one-pan chicken and roasted carrot dish. Tender chicken breast is marinated in lemon juice, olive oil, and a medley of thyme and rosemary, then roasted alongside naturally sweet carrots for a balanced, vibrant meal.

NUTRITION

338kcal
Protein
38.3g
Fat
13.4g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Carrots

2 tsp Olive Oil

1.5 tbsp Lemon Juice

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.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast and chopped carrots on the sheet pan. Drizzle the lemon-herb mixture evenly over both the chicken and carrots, ensuring everything is well coated.

  • 4

    Arrange the chicken and carrots in a single layer and roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the carrots are tender and slightly caramelized.

  • 5

    Check the internal temperature of the chicken (should read 165°F) before removing from the oven.

  • 6

    Let it rest for a few minutes, then serve while warm.