Name: Sheet Pan Lemon Herb Chicken with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 cup Yukon Gold potatoes; 1 cup Green beans; 0.75 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried rosemary; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Sheet Pan Lemon Herb Chicken with Roasted Potatoes

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 with Roasted Potatoes

One-pan roasted chicken and potatoes infused with bright lemon and fragrant rosemary for a vibrant, golden finish.

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NUTRITION

Protein

36.3g

Fat

14.5g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Yukon Gold potatoes

1 cup Green beans

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried rosemary

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the potatoes into half-inch cubes and trim the ends of the fresh green beans.
3
Arrange the chicken breast, cubed potatoes, and green beans in a single layer on the prepared sheet pan.
4
In a small jar or bowl, whisk together the olive oil, lemon juice, rosemary, garlic powder, salt, and pepper.
5
Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or tongs to coat every piece thoroughly.
6
Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.