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 medley of tender lemon herb chicken paired with perfectly roasted carrots, parsnips, and red onion. This sheet pan meal bursts with bright citrus and aromatic herbs, delivering a balanced, flavorsome dish that is both nutrient-dense and energizing.

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NUTRITION

326kcal
Protein
33.4g
Fat
8.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the carrot, parsnip, and red onion into evenly sized pieces to ensure uniform cooking.

  • 3

    Place the vegetables on a sheet pan. Drizzle with olive oil, lemon juice, and sprinkle with thyme, rosemary, salt, and pepper. Toss to coat evenly.

  • 4

    Rinse and pat dry the chicken breast. Place it on the same sheet pan among the vegetables.

  • 5

    Squeeze a little extra lemon juice over the chicken for an added burst of flavor and season with salt and pepper.

  • 6

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

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm.

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 medley of tender lemon herb chicken paired with perfectly roasted carrots, parsnips, and red onion. This sheet pan meal bursts with bright citrus and aromatic herbs, delivering a balanced, flavorsome dish that is both nutrient-dense and energizing.

NUTRITION

326kcal
Protein
33.4g
Fat
8.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the carrot, parsnip, and red onion into evenly sized pieces to ensure uniform cooking.

  • 3

    Place the vegetables on a sheet pan. Drizzle with olive oil, lemon juice, and sprinkle with thyme, rosemary, salt, and pepper. Toss to coat evenly.

  • 4

    Rinse and pat dry the chicken breast. Place it on the same sheet pan among the vegetables.

  • 5

    Squeeze a little extra lemon juice over the chicken for an added burst of flavor and season with salt and pepper.

  • 6

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

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm.