Sheet Pan Lemon-Herb Chicken with 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 with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant medley of tender lemon-herb chicken paired with an assortment of roasted root vegetables. The dish boasts a refreshing citrus tang balanced by aromatic herbs, making it a wholesome and satisfying choice for any meal.

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NUTRITION

367kcal
Protein
35.1g
Fat
9.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

100g Carrot

100g Parsnip

50g Red Onion

100g Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the chicken breast into evenly sized pieces or leave whole depending on preference.

  • 3

    Chop carrots, parsnips, red onion, and zucchini into uniform bite-sized pieces.

  • 4

    In a large bowl, toss the vegetables with olive oil, mixed dried herbs, salt, and pepper.

  • 5

    Place the chicken and vegetables onto a sheet pan in a single layer.

  • 6

    Drizzle lemon juice over the chicken, and season with additional salt and pepper if desired.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with slight caramelization.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Lemon-Herb Chicken with 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 with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant medley of tender lemon-herb chicken paired with an assortment of roasted root vegetables. The dish boasts a refreshing citrus tang balanced by aromatic herbs, making it a wholesome and satisfying choice for any meal.

NUTRITION

367kcal
Protein
35.1g
Fat
9.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

100g Carrot

100g Parsnip

50g Red Onion

100g Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the chicken breast into evenly sized pieces or leave whole depending on preference.

  • 3

    Chop carrots, parsnips, red onion, and zucchini into uniform bite-sized pieces.

  • 4

    In a large bowl, toss the vegetables with olive oil, mixed dried herbs, salt, and pepper.

  • 5

    Place the chicken and vegetables onto a sheet pan in a single layer.

  • 6

    Drizzle lemon juice over the chicken, and season with additional salt and pepper if desired.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with slight caramelization.

  • 8

    Remove from the oven and let rest for a few minutes before serving.