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, one-pan meal featuring succulent lemon herb chicken paired with a colorful medley of roasted root vegetables. The chicken is marinated in fresh lemon juice, garlic, and herbs before being roasted alongside tender carrots, parsnips, and red onions. This wholesome dish is not only visually appealing but also delivers a satisfying balance of lean protein, natural sweetness, and a hint of savory olive oil.

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NUTRITION

401kcal
Protein
35.0g
Fat
18g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 piece Red Onion

1 Tbsp Olive Oil

2 Tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan. Brush half of the lemon herb mixture onto the chicken.

  • 4

    Chop the carrot, parsnip, and red onion into evenly sized pieces and spread them around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, ensuring even coating.

  • 6

    Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 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

Enjoy a vibrant, one-pan meal featuring succulent lemon herb chicken paired with a colorful medley of roasted root vegetables. The chicken is marinated in fresh lemon juice, garlic, and herbs before being roasted alongside tender carrots, parsnips, and red onions. This wholesome dish is not only visually appealing but also delivers a satisfying balance of lean protein, natural sweetness, and a hint of savory olive oil.

NUTRITION

401kcal
Protein
35.0g
Fat
18g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 piece Red Onion

1 Tbsp Olive Oil

2 Tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan. Brush half of the lemon herb mixture onto the chicken.

  • 4

    Chop the carrot, parsnip, and red onion into evenly sized pieces and spread them around the chicken on the sheet pan.

  • 5

    Drizzle the remaining lemon herb mixture over the vegetables, ensuring even coating.

  • 6

    Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

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