Sheet Pan Lemon Herb Chicken and Rice with 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 Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Rice with Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with fluffy brown rice and a medley of roasted vegetables. Infused with fresh lemon juice, garlic, and aromatic herbs, this dish offers a balance of savory flavors and satisfying textures that's as colorful as it is nutritious.

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NUTRITION

504kcal
Protein
43.9g
Fat
10.8g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Brown Rice

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix lemon juice, olive oil, crushed garlic, and chopped fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and drizzle with half of the lemon herb mixture, ensuring it is well coated.

  • 4

    In a separate bowl, toss the broccoli, red bell pepper, and zucchini with the remaining lemon herb mixture.

  • 5

    Arrange the vegetables on the sheet pan around the chicken, ensuring even spacing.

  • 6

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

  • 7

    While the sheet pan is in the oven, prepare the brown rice according to package instructions.

  • 8

    To serve, plate a portion of brown rice, top with sliced chicken, and arrange the roasted vegetables alongside.

  • 9

    Enjoy your balanced, nutrient-rich meal!

Sheet Pan Lemon Herb Chicken and Rice with 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 Rice with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Rice with Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb chicken paired with fluffy brown rice and a medley of roasted vegetables. Infused with fresh lemon juice, garlic, and aromatic herbs, this dish offers a balance of savory flavors and satisfying textures that's as colorful as it is nutritious.

NUTRITION

504kcal
Protein
43.9g
Fat
10.8g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup cooked Brown Rice

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix lemon juice, olive oil, crushed garlic, and chopped fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and drizzle with half of the lemon herb mixture, ensuring it is well coated.

  • 4

    In a separate bowl, toss the broccoli, red bell pepper, and zucchini with the remaining lemon herb mixture.

  • 5

    Arrange the vegetables on the sheet pan around the chicken, ensuring even spacing.

  • 6

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

  • 7

    While the sheet pan is in the oven, prepare the brown rice according to package instructions.

  • 8

    To serve, plate a portion of brown rice, top with sliced chicken, and arrange the roasted vegetables alongside.

  • 9

    Enjoy your balanced, nutrient-rich meal!