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 beautifully balanced plate featuring tender lemon-herb chicken paired with a medley of roasted root vegetables. This dish offers a burst of citrus brightness combined with the savory aroma of fresh herbs, making for a light yet satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

336kcal
Protein
36.9g
Fat
11.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

0.5 medium Parsnip (halved)

0.25 medium Red Onion, quartered

0.5 tbsp Olive Oil

0.5 lemon squeezed for Juice

1 tbsp Fresh Herbs (Thyme/ Rosemary), chopped

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the sheet pan by lightly coating it with olive oil.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, and minced garlic.

  • 4

    Place the chicken breast on one side of the sheet pan. Arrange the chopped carrot, halved parsnip, and quartered red onion around the chicken.

  • 5

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Season with salt and pepper to taste.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 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 beautifully balanced plate featuring tender lemon-herb chicken paired with a medley of roasted root vegetables. This dish offers a burst of citrus brightness combined with the savory aroma of fresh herbs, making for a light yet satisfying meal.

NUTRITION

336kcal
Protein
36.9g
Fat
11.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

0.5 medium Parsnip (halved)

0.25 medium Red Onion, quartered

0.5 tbsp Olive Oil

0.5 lemon squeezed for Juice

1 tbsp Fresh Herbs (Thyme/ Rosemary), chopped

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the sheet pan by lightly coating it with olive oil.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, and minced garlic.

  • 4

    Place the chicken breast on one side of the sheet pan. Arrange the chopped carrot, halved parsnip, and quartered red onion around the chicken.

  • 5

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Season with salt and pepper to taste.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 8

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