Sheet Pan Lemon Herb Chicken and Crispy 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 and Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Root Vegetables

Enjoy a vibrant, one-pan dish featuring tender lemon herb chicken paired with a medley of crispy roasted root vegetables. The zesty lemon and aromatic herbs beautifully complement the savory chicken and caramelized vegetables, creating a satisfying meal perfect for any time of the day.

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NUTRITION

433kcal
Protein
35.6g
Fat
8.7g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 small Red Potato

1 tsp Olive Oil

1/2 medium Lemon (juice & zest)

1/2 tbsp Mixed Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast along with chopped carrot, parsnip, red onion, and red potato.

  • 3

    Drizzle the olive oil and lemon juice over the ingredients, then sprinkle the mixed herbs, along with salt and pepper to taste.

  • 4

    Toss the vegetables gently to ensure they are evenly coated.

  • 5

    Place the chicken in the center, ensuring proper spacing for even cooking.

  • 6

    Roast in the oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 7

    If desired, garnish with a bit more lemon zest before serving.

Sheet Pan Lemon Herb Chicken and Crispy 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 and Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Root Vegetables

Enjoy a vibrant, one-pan dish featuring tender lemon herb chicken paired with a medley of crispy roasted root vegetables. The zesty lemon and aromatic herbs beautifully complement the savory chicken and caramelized vegetables, creating a satisfying meal perfect for any time of the day.

NUTRITION

433kcal
Protein
35.6g
Fat
8.7g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 small Red Potato

1 tsp Olive Oil

1/2 medium Lemon (juice & zest)

1/2 tbsp Mixed Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast along with chopped carrot, parsnip, red onion, and red potato.

  • 3

    Drizzle the olive oil and lemon juice over the ingredients, then sprinkle the mixed herbs, along with salt and pepper to taste.

  • 4

    Toss the vegetables gently to ensure they are evenly coated.

  • 5

    Place the chicken in the center, ensuring proper spacing for even cooking.

  • 6

    Roast in the oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 7

    If desired, garnish with a bit more lemon zest before serving.