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

Enjoy a vibrant and wholesome meal that features tender lemon-herb chicken paired with a colorful medley of crisp roasted vegetables. This sheet pan dish delivers bright citrus notes and aromatic herbs, making it a satisfying meal that's both nutritious and delicious.

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NUTRITION

288kcal
Protein
38.3g
Fat
8.9g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 cup Sliced Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a large bowl, toss the broccoli florets and sliced carrots with the extra virgin olive oil, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan and surround it with the seasoned vegetables.

  • 4

    Drizzle the chicken with lemon juice and sprinkle the fresh rosemary and thyme over both the chicken and vegetables.

  • 5

    Season the chicken with an additional pinch of salt and pepper.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 7

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

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

Enjoy a vibrant and wholesome meal that features tender lemon-herb chicken paired with a colorful medley of crisp roasted vegetables. This sheet pan dish delivers bright citrus notes and aromatic herbs, making it a satisfying meal that's both nutritious and delicious.

NUTRITION

288kcal
Protein
38.3g
Fat
8.9g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 cup Sliced Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a large bowl, toss the broccoli florets and sliced carrots with the extra virgin olive oil, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan and surround it with the seasoned vegetables.

  • 4

    Drizzle the chicken with lemon juice and sprinkle the fresh rosemary and thyme over both the chicken and vegetables.

  • 5

    Season the chicken with an additional pinch of salt and pepper.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 7

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