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 satisfying and vibrant meal featuring a juicy lemon herb chicken breast paired with a medley of roasted root vegetables. The tender chicken is infused with bright lemon and fresh herbs, while the carrots and parsnips offer a delightful natural sweetness from the oven. This dish is both nourishing and balanced, perfect for a wholesome dinner that fits your macro goals.

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NUTRITION

333kcal
Protein
36.9g
Fat
9.0g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

1 boneless skinless chicken breast (170g)

1 medium carrot

1 medium parsnip

1 tsp extra virgin olive oil

1/2 lemon (juiced)

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, juice from half a lemon, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush it evenly with the lemon herb mixture.

  • 4

    Peel and chop the carrot and parsnip into uniform bite-sized pieces. Toss them in any remaining lemon herb mixture ensuring they are well-coated.

  • 5

    Arrange the vegetables on the sheet pan next to the chicken in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Optionally, broil for the last 2 minutes for extra browning on the chicken and veggies.

  • 8

    Remove from the oven, let it rest for a few minutes, and serve warm.

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 satisfying and vibrant meal featuring a juicy lemon herb chicken breast paired with a medley of roasted root vegetables. The tender chicken is infused with bright lemon and fresh herbs, while the carrots and parsnips offer a delightful natural sweetness from the oven. This dish is both nourishing and balanced, perfect for a wholesome dinner that fits your macro goals.

NUTRITION

333kcal
Protein
36.9g
Fat
9.0g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

1 boneless skinless chicken breast (170g)

1 medium carrot

1 medium parsnip

1 tsp extra virgin olive oil

1/2 lemon (juiced)

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, juice from half a lemon, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush it evenly with the lemon herb mixture.

  • 4

    Peel and chop the carrot and parsnip into uniform bite-sized pieces. Toss them in any remaining lemon herb mixture ensuring they are well-coated.

  • 5

    Arrange the vegetables on the sheet pan next to the chicken in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Optionally, broil for the last 2 minutes for extra browning on the chicken and veggies.

  • 8

    Remove from the oven, let it rest for a few minutes, and serve warm.