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 the burst of citrus and herb-infused chicken paired with a vibrant mix of roasted root vegetables. This dish brings together tender chicken breast, lightly drizzled with olive oil and lemon juice, alongside sweet carrots, parsnips, and red onion, all roasted to perfection on one sheet pan for an easy and delicious meal.

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NUTRITION

421kcal
Protein
42.3g
Fat
10.9g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 portion Parsnip (~50g)

1 oz Red Onion (~30g)

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Finely mince the garlic and sprinkle along with chopped rosemary and thyme over all ingredients. Season with salt and pepper.

  • 5

    Toss the vegetables gently to ensure even coating with the seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven, let 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

Savor the burst of citrus and herb-infused chicken paired with a vibrant mix of roasted root vegetables. This dish brings together tender chicken breast, lightly drizzled with olive oil and lemon juice, alongside sweet carrots, parsnips, and red onion, all roasted to perfection on one sheet pan for an easy and delicious meal.

NUTRITION

421kcal
Protein
42.3g
Fat
10.9g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 portion Parsnip (~50g)

1 oz Red Onion (~30g)

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Finely mince the garlic and sprinkle along with chopped rosemary and thyme over all ingredients. Season with salt and pepper.

  • 5

    Toss the vegetables gently to ensure even coating with the seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

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