Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables

Enjoy a well-balanced plate of succulent lemon herb chicken paired with crispy roasted root vegetables. This dish combines tender 4-ounce chicken breast and a medley of carrots, parsnips, and red potatoes, all lightly dressed with olive oil, lemon juice, garlic and fresh thyme, for a satisfying meal ideal for dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

514kcal
Protein
31.4g
Fat
15.7g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Carrots

1 cup diced Parsnips

1 small Red Potato

1 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 clove Garlic, minced

2 sprigs Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with the chopped carrots, diced parsnips, and red potato (cut into chunks if desired).

  • 3

    Drizzle the olive oil over the chicken and vegetables.

  • 4

    In a small bowl, combine the lemon juice, minced garlic, and chopped thyme leaves (taken from the sprigs). Season lightly with salt and pepper if desired.

  • 5

    Pour the lemon herb mixture over the ingredients on the sheet pan, ensuring an even coating.

  • 6

    Toss the vegetables gently so they are well distributed and arranged around the chicken for even roasting.

  • 7

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 8

    Remove the pan from the oven, let rest for a couple of minutes, then serve immediately.

Sheet Pan Lemon Herb Chicken with 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 with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables

Enjoy a well-balanced plate of succulent lemon herb chicken paired with crispy roasted root vegetables. This dish combines tender 4-ounce chicken breast and a medley of carrots, parsnips, and red potatoes, all lightly dressed with olive oil, lemon juice, garlic and fresh thyme, for a satisfying meal ideal for dinner.

NUTRITION

514kcal
Protein
31.4g
Fat
15.7g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Carrots

1 cup diced Parsnips

1 small Red Potato

1 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 clove Garlic, minced

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with the chopped carrots, diced parsnips, and red potato (cut into chunks if desired).

  • 3

    Drizzle the olive oil over the chicken and vegetables.

  • 4

    In a small bowl, combine the lemon juice, minced garlic, and chopped thyme leaves (taken from the sprigs). Season lightly with salt and pepper if desired.

  • 5

    Pour the lemon herb mixture over the ingredients on the sheet pan, ensuring an even coating.

  • 6

    Toss the vegetables gently so they are well distributed and arranged around the chicken for even roasting.

  • 7

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 8

    Remove the pan from the oven, let rest for a couple of minutes, then serve immediately.