Name: Crispy Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Carrot; 1 medium Parsnip; 0.5 small Red Onion; 1 tsp Olive Oil; 1/2 Lemon (juiced); 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 1 tsp Garlic Powder; Salt and Pepper to taste

Crispy 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.

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Savor a vibrant medley of tender, crispy lemon herb chicken paired with a colorful blend of roasted carrots, parsnips, and red onions. This sheet pan dinner brings convenience and rich flavors together, offering a bright citrus kick balanced by warm, herb-infused vegetables.

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NUTRITION

Protein

34.4g

Fat

8.6g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

0.5 small Red Onion

1 tsp Olive Oil

1/2 Lemon (juiced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
On a sheet pan, arrange the chicken breast and chopped vegetables. Peel and cut the carrot and parsnip into sticks, and slice the small red onion into wedges.
3
Drizzle olive oil and lemon juice evenly over the chicken and vegetables.
4
Sprinkle garlic powder, chopped rosemary, thyme, salt, and pepper over everything.
5
Toss the vegetables gently so they are all evenly coated with the seasoning.
6
Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender and lightly caramelized.
7
If you prefer a crispier chicken finish, broil for an additional 2-3 minutes, watching closely to prevent burning.
8
Remove from oven and let rest briefly before serving.