Name: Sheet Pan Lemon Herb Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked jasmine rice; 0.5 tbsp Extra virgin olive oil; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 1 tbsp Lemon juice; 0.25 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Rice

Oven-roasted chicken breast and jasmine rice tossed with zesty lemon and fresh herbs for a vibrant, golden finish.

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NUTRITION

Protein

48.6g

Fat

13.0g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

0.5 tbsp Extra virgin olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Dice the chicken breast into 1-inch pieces and place them on the sheet pan.
3
Add the cooked jasmine rice, sliced zucchini, and chopped red bell pepper to the pan.
4
Drizzle the extra virgin olive oil and lemon juice over all the ingredients.
5
Season the mixture with dried oregano, garlic powder, sea salt, and black pepper.
6
Toss everything together until evenly coated and spread into a single layer.
7
Roast for 18-20 minutes until the chicken is cooked through and the rice is slightly crispy.
8
Remove from the oven and garnish with fresh parsley before serving.