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, oven-roasted medley of tender lemon herb chicken and colorful root vegetables. This balanced dish features juicy chicken breast complemented by the natural sweetness of carrots and parsnips, all enhanced with citrus and fresh herbs for a light yet flavorful meal.

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NUTRITION

448kcal
Protein
40.8g
Fat
8.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (150g)

1/2 medium Red Onion (40g)

1 tsp Olive Oil (4.5g)

1 Lemon (50g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix olive oil, juice and zest from the lemon, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped carrot, parsnip, and red onion around the chicken.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring the chicken is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

  • 6

    Remove from oven and let the dish 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, oven-roasted medley of tender lemon herb chicken and colorful root vegetables. This balanced dish features juicy chicken breast complemented by the natural sweetness of carrots and parsnips, all enhanced with citrus and fresh herbs for a light yet flavorful meal.

NUTRITION

448kcal
Protein
40.8g
Fat
8.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (150g)

1/2 medium Red Onion (40g)

1 tsp Olive Oil (4.5g)

1 Lemon (50g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix olive oil, juice and zest from the lemon, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped carrot, parsnip, and red onion around the chicken.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring the chicken is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

  • 6

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