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 bright flavors of lemon and fresh herbs on tender chicken breast, paired with a colorful medley of roasted root vegetables. This beautifully balanced dish offers a satisfying crunch and a zesty tang, creating an inviting and wholesome meal experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

406kcal
Protein
54.9g
Fat
10.8g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1/2 Parsnip

1/4 Red Onion

1 tsp Olive Oil

1/2 Lemon (juice and zest)

1 tbsp Fresh Herbs (Rosemary and Thyme)

1 clove Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a large sheet pan and brush it generously with the lemon herb mixture.

  • 4

    Chop the carrot, parsnip, and red onion into uniform pieces and arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and toss them gently to coat evenly.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 7

    Remove the pan from the oven, let it rest for a few minutes, then slice the chicken and serve alongside the roasted 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

Savor the bright flavors of lemon and fresh herbs on tender chicken breast, paired with a colorful medley of roasted root vegetables. This beautifully balanced dish offers a satisfying crunch and a zesty tang, creating an inviting and wholesome meal experience.

NUTRITION

406kcal
Protein
54.9g
Fat
10.8g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1/2 Parsnip

1/4 Red Onion

1 tsp Olive Oil

1/2 Lemon (juice and zest)

1 tbsp Fresh Herbs (Rosemary and Thyme)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a large sheet pan and brush it generously with the lemon herb mixture.

  • 4

    Chop the carrot, parsnip, and red onion into uniform pieces and arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and toss them gently to coat evenly.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 7

    Remove the pan from the oven, let it rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.