Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor the delightful combination of succulent lemon herb chicken paired with crispy roasted vegetables. This vibrant dish is perfect for a wholesome dinner, featuring tender chicken breast marinated in zesty lemon juice and aromatic herbs, perfectly balanced with a medley of broccoli and baby carrots lightly tossed in olive oil. Enjoy a pleasing mix of textures and flavors that is as nourishing as it is delicious.

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NUTRITION

338kcal
Protein
38.7g
Fat
11.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 cup Baby Carrots

1.5 tsp Olive Oil

Juice of 1 Lemon

1 tbsp Fresh Thyme & Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Place the chicken breast on one side of a rimmed sheet pan. Season with salt and black pepper.

  • 3

    In a bowl, combine broccoli florets and baby carrots with olive oil, lemon juice, fresh thyme and rosemary, and a pinch of salt and pepper.

  • 4

    Toss the vegetables until well coated and spread them evenly on the sheet pan beside the chicken.

  • 5

    Drizzle a little extra olive oil and lemon juice over the chicken if desired, then sprinkle more herbs on top.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve and enjoy your nutritious sheet pan meal.

Sheet Pan Lemon Herb Chicken and 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 and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables

Savor the delightful combination of succulent lemon herb chicken paired with crispy roasted vegetables. This vibrant dish is perfect for a wholesome dinner, featuring tender chicken breast marinated in zesty lemon juice and aromatic herbs, perfectly balanced with a medley of broccoli and baby carrots lightly tossed in olive oil. Enjoy a pleasing mix of textures and flavors that is as nourishing as it is delicious.

NUTRITION

338kcal
Protein
38.7g
Fat
11.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 cup Baby Carrots

1.5 tsp Olive Oil

Juice of 1 Lemon

1 tbsp Fresh Thyme & Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Place the chicken breast on one side of a rimmed sheet pan. Season with salt and black pepper.

  • 3

    In a bowl, combine broccoli florets and baby carrots with olive oil, lemon juice, fresh thyme and rosemary, and a pinch of salt and pepper.

  • 4

    Toss the vegetables until well coated and spread them evenly on the sheet pan beside the chicken.

  • 5

    Drizzle a little extra olive oil and lemon juice over the chicken if desired, then sprinkle more herbs on top.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve and enjoy your nutritious sheet pan meal.