Sheet Pan Lemon Herb Chicken and Roasted Root 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Root Vegetables

Enjoy a vibrant and flavorful sheet pan dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The bright flavors of lemon and fresh herbs complement the savory roasted carrots, parsnips, and sweet potato, making it a delightful and balanced meal that is as visually appealing as it is nourishing.

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NUTRITION

391kcal
Protein
36.2g
Fat
7g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Sweet Potato

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (rosemary, thyme, parsley)

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the sweet potato, carrot, and parsnip into uniform bite-sized pieces to ensure even roasting.

  • 3

    In a large bowl, combine the chopped vegetables with olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper. Toss to evenly coat the vegetables.

  • 4

    Place the chicken breast on the sheet pan. Season both sides with salt, black pepper, and a light sprinkle of the remaining herbs.

  • 5

    Arrange the coated vegetables around the chicken on the sheet pan in a single layer for optimal roasting.

  • 6

    Roast in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven and let the chicken rest for a few minutes. Serve the chicken sliced alongside the roasted root vegetables.

Sheet Pan Lemon Herb Chicken and Roasted Root 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Root Vegetables

Enjoy a vibrant and flavorful sheet pan dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The bright flavors of lemon and fresh herbs complement the savory roasted carrots, parsnips, and sweet potato, making it a delightful and balanced meal that is as visually appealing as it is nourishing.

NUTRITION

391kcal
Protein
36.2g
Fat
7g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Sweet Potato

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (rosemary, thyme, parsley)

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the sweet potato, carrot, and parsnip into uniform bite-sized pieces to ensure even roasting.

  • 3

    In a large bowl, combine the chopped vegetables with olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper. Toss to evenly coat the vegetables.

  • 4

    Place the chicken breast on the sheet pan. Season both sides with salt, black pepper, and a light sprinkle of the remaining herbs.

  • 5

    Arrange the coated vegetables around the chicken on the sheet pan in a single layer for optimal roasting.

  • 6

    Roast in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven and let the chicken rest for a few minutes. Serve the chicken sliced alongside the roasted root vegetables.