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 dinner featuring tender lemon herb chicken paired with caramelized roasted root vegetables. This dish brings together the bright tang of fresh lemon with aromatic herbs and a medley of carrots, parsnips, and red potato, delivering a satisfying balance of flavors and textures.

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NUTRITION

468kcal
Protein
36.4g
Fat
11.2g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and chopped root vegetables (carrot, parsnip, and red potato cut into uniform pieces).

  • 3

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

  • 4

    Sprinkle with fresh rosemary, thyme, salt, and black pepper.

  • 5

    Gently toss the vegetables to ensure they are evenly coated with the seasoning.

  • 6

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 7

    Remove from oven and let rest for a few minutes before serving.

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 dinner featuring tender lemon herb chicken paired with caramelized roasted root vegetables. This dish brings together the bright tang of fresh lemon with aromatic herbs and a medley of carrots, parsnips, and red potato, delivering a satisfying balance of flavors and textures.

NUTRITION

468kcal
Protein
36.4g
Fat
11.2g
Carbs
56.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and chopped root vegetables (carrot, parsnip, and red potato cut into uniform pieces).

  • 3

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

  • 4

    Sprinkle with fresh rosemary, thyme, salt, and black pepper.

  • 5

    Gently toss the vegetables to ensure they are evenly coated with the seasoning.

  • 6

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 7

    Remove from oven and let rest for a few minutes before serving.