Sheet Pan Lemon Herb Chicken and Crispy 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 and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Root Vegetables

Enjoy a hearty and flavorful dish featuring tender lemon herb chicken paired with a medley of crispy root vegetables roasted to perfection. This meal combines savory, tangy, and earthy notes for a balanced, wholesome bite that's as pleasing to the palate as it is to your body.

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NUTRITION

488kcal
Protein
35.2g
Fat
10g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 portion Red Onion (~50g)

0.5 small Sweet Potato

1 tsp Olive Oil

2 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

2 Garlic Cloves

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into uniform pieces if desired, or leave whole for even cooking.

  • 3

    Peel and chop the carrot, parsnip, red onion, and sweet potato into bite-sized chunks.

  • 4

    In a large bowl, whisk together olive oil, lemon juice, chopped garlic, mixed herbs, salt, and pepper.

  • 5

    Add the chicken and vegetables to the bowl, tossing to coat them evenly with the marinade.

  • 6

    Spread the chicken and vegetable mixture evenly onto the prepared sheet pan.

  • 7

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven, garnish with extra fresh herbs or a squeeze of lemon if desired, and serve warm.

Sheet Pan Lemon Herb Chicken and Crispy 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 and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Root Vegetables

Enjoy a hearty and flavorful dish featuring tender lemon herb chicken paired with a medley of crispy root vegetables roasted to perfection. This meal combines savory, tangy, and earthy notes for a balanced, wholesome bite that's as pleasing to the palate as it is to your body.

NUTRITION

488kcal
Protein
35.2g
Fat
10g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 portion Red Onion (~50g)

0.5 small Sweet Potato

1 tsp Olive Oil

2 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

2 Garlic Cloves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into uniform pieces if desired, or leave whole for even cooking.

  • 3

    Peel and chop the carrot, parsnip, red onion, and sweet potato into bite-sized chunks.

  • 4

    In a large bowl, whisk together olive oil, lemon juice, chopped garlic, mixed herbs, salt, and pepper.

  • 5

    Add the chicken and vegetables to the bowl, tossing to coat them evenly with the marinade.

  • 6

    Spread the chicken and vegetable mixture evenly onto the prepared sheet pan.

  • 7

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven, garnish with extra fresh herbs or a squeeze of lemon if desired, and serve warm.