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

Savor a vibrant medley of tender lemon herb chicken paired with an assortment of roasted root vegetables. This dish features succulent chicken breast brushed with zesty lemon and fresh herbs, mingled with sweet carrots, earthy parsnips, and red potatoes all roasted to perfection on a single sheet pan. Enjoy a wholesome, balanced meal that's both satisfying and delicious.

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NUTRITION

411kcal
Protein
38.9g
Fat
9g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red potato into wedges, peel and cut the carrot and parsnip into bite-sized pieces.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, fresh herbs, salt, and pepper.

  • 4

    Place the chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

  • 5

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, stirring the vegetables gently to coat them.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Serve hot, enjoying the bright flavors and satisfying textures of this wholesome meal.

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

Savor a vibrant medley of tender lemon herb chicken paired with an assortment of roasted root vegetables. This dish features succulent chicken breast brushed with zesty lemon and fresh herbs, mingled with sweet carrots, earthy parsnips, and red potatoes all roasted to perfection on a single sheet pan. Enjoy a wholesome, balanced meal that's both satisfying and delicious.

NUTRITION

411kcal
Protein
38.9g
Fat
9g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red potato into wedges, peel and cut the carrot and parsnip into bite-sized pieces.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, fresh herbs, salt, and pepper.

  • 4

    Place the chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

  • 5

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, stirring the vegetables gently to coat them.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Serve hot, enjoying the bright flavors and satisfying textures of this wholesome meal.