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 vibrant, healthful dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The dish brings together zesty lemon, fresh herbs, and a blend of carrots, parsnips, and red onion, all roasted to perfection on a single sheet pan. A light drizzle of olive oil enhances the natural flavors while keeping the meal lean and nutritious.

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NUTRITION

342kcal
Protein
37.1g
Fat
8.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, boneless, skinless

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1/2 tablespoon Lemon Juice

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into evenly sized pieces if preferred or leave as a whole piece for even cooking.

  • 3

    Peel and chop the carrot and parsnip into bite-sized chunks. Slice the red onion into wedges.

  • 4

    In a large bowl, whisk together the lemon juice, olive oil, and your choice of herbs such as thyme, rosemary, and a pinch of salt and pepper.

  • 5

    Add the chicken and vegetables to the bowl and toss until everything is evenly coated with the lemon herb mixture.

  • 6

    Spread the chicken and vegetables out on the prepared sheet pan in a single layer.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and serve warm, enjoying the balance of zesty, herb-infused chicken and sweet, roasted root vegetables.

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 vibrant, healthful dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The dish brings together zesty lemon, fresh herbs, and a blend of carrots, parsnips, and red onion, all roasted to perfection on a single sheet pan. A light drizzle of olive oil enhances the natural flavors while keeping the meal lean and nutritious.

NUTRITION

342kcal
Protein
37.1g
Fat
8.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast, boneless, skinless

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1/2 tablespoon Lemon Juice

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into evenly sized pieces if preferred or leave as a whole piece for even cooking.

  • 3

    Peel and chop the carrot and parsnip into bite-sized chunks. Slice the red onion into wedges.

  • 4

    In a large bowl, whisk together the lemon juice, olive oil, and your choice of herbs such as thyme, rosemary, and a pinch of salt and pepper.

  • 5

    Add the chicken and vegetables to the bowl and toss until everything is evenly coated with the lemon herb mixture.

  • 6

    Spread the chicken and vegetables out on the prepared sheet pan in a single layer.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and serve warm, enjoying the balance of zesty, herb-infused chicken and sweet, roasted root vegetables.