Sheet Pan Lemon Herb Chicken and 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 and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Root Vegetables

Enjoy a vibrant and balanced sheet pan dinner featuring tender lemon herb chicken paired with naturally sweet roasted root vegetables. A perfect medley of textures and flavors, this dish is both nourishing and satisfying.

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NUTRITION

361kcal
Protein
45.3g
Fat
9.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 portion Red Onion (40g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry with a paper towel. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and finely chopped rosemary. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange peeled and cut (into sticks or chunks) carrot, parsnip, and red onion around the chicken.

  • 4

    Drizzle any remaining marinade over the vegetables. Toss the vegetables gently to ensure they are evenly coated with the lemon herb mixture.

  • 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 slightly caramelized at the edges.

  • 6

    Remove from the oven and let it rest for a few minutes before slicing the chicken. Serve the sliced chicken alongside the roasted root vegetables.

Sheet Pan Lemon Herb Chicken and 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 and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Root Vegetables

Enjoy a vibrant and balanced sheet pan dinner featuring tender lemon herb chicken paired with naturally sweet roasted root vegetables. A perfect medley of textures and flavors, this dish is both nourishing and satisfying.

NUTRITION

361kcal
Protein
45.3g
Fat
9.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 portion Red Onion (40g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry with a paper towel. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and finely chopped rosemary. Season with salt and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange peeled and cut (into sticks or chunks) carrot, parsnip, and red onion around the chicken.

  • 4

    Drizzle any remaining marinade over the vegetables. Toss the vegetables gently to ensure they are evenly coated with the lemon herb mixture.

  • 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 slightly caramelized at the edges.

  • 6

    Remove from the oven and let it rest for a few minutes before slicing the chicken. Serve the sliced chicken alongside the roasted root vegetables.