Sheet Pan Lemon Herb Chicken and Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Root Vegetables

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with crispy roasted root vegetables. The zesty lemon and aromatic herbs perfectly complement the succulent chicken, while carrots and parsnips add natural sweetness and crunch. This wholesome dish is both satisfying and balanced.

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NUTRITION

445kcal
Protein
47.0g
Fat
13.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

80 g Carrots

80 g Parsnips

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Pinch Rosemary

Pinch Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the carrots and parsnips into evenly sized pieces to ensure uniform roasting.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.

  • 4

    Place the chicken breast in the center of a sheet pan. Arrange the sliced carrots and parsnips around the chicken.

  • 5

    Brush the lemon herb mixture over the chicken and drizzle some over the vegetables, ensuring an even coating.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.

Sheet Pan Lemon Herb Chicken and Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Root Vegetables

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with crispy roasted root vegetables. The zesty lemon and aromatic herbs perfectly complement the succulent chicken, while carrots and parsnips add natural sweetness and crunch. This wholesome dish is both satisfying and balanced.

NUTRITION

445kcal
Protein
47.0g
Fat
13.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

80 g Carrots

80 g Parsnips

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Pinch Rosemary

Pinch Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the carrots and parsnips into evenly sized pieces to ensure uniform roasting.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.

  • 4

    Place the chicken breast in the center of a sheet pan. Arrange the sliced carrots and parsnips around the chicken.

  • 5

    Brush the lemon herb mixture over the chicken and drizzle some over the vegetables, ensuring an even coating.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.