Name: Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Carrot; 0.5 medium Parsnip; 0.25 medium Red Onion; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Mixed Dried Herbs; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Delight in this vibrant sheet pan meal featuring tender lemon herb chicken paired with a medley of roasted root vegetables. Perfectly balanced and bursting with fresh flavors, this dish offers juicy, succulent chicken infused with citrus and aromatic herbs alongside sweet, earthy vegetables roasted to perfection.

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NUTRITION

Protein

34.3g

Fat

8.2g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

0.5 medium Parsnip

0.25 medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the chicken breast along with chopped carrot, sliced parsnip, and red onion wedges.
3
Drizzle olive oil and lemon juice over the chicken and vegetables.
4
Sprinkle the mixed dried herbs, salt, and pepper evenly on all ingredients.
5
Toss the vegetables gently to ensure they are well-coated with the seasonings.
6
Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let rest for a few minutes before serving.