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 sheet pan meal featuring tender lemon-herb chicken paired with a medley of roasted root vegetables. The chicken is marinated in fresh lemon juice, garlic, and herbs, while the carrots and parsnips are lightly tossed in olive oil and spices before roasting to perfection. This dish is beautifully balanced with lean protein and satisfying vegetables, making it a wholesome and flavorful meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

349kcal
Protein
39.2g
Fat
9.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 wedge Lemon

1 clove Garlic

1/2 tsp Dried Thyme & Rosemary

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the juice from the lemon wedge, minced garlic, dried thyme and rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it, ensuring it is evenly coated. Let it marinate for 10 minutes.

  • 4

    Peel (if desired) and cut the carrot and parsnip into evenly sized sticks or rounds.

  • 5

    In a large mixing bowl, toss the cut vegetables with olive oil, the remaining lemon-herb mixture, and a pinch of salt and pepper.

  • 6

    Arrange the chicken breast and vegetables in a single layer on a sheet pan.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, and serve hot.

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 sheet pan meal featuring tender lemon-herb chicken paired with a medley of roasted root vegetables. The chicken is marinated in fresh lemon juice, garlic, and herbs, while the carrots and parsnips are lightly tossed in olive oil and spices before roasting to perfection. This dish is beautifully balanced with lean protein and satisfying vegetables, making it a wholesome and flavorful meal.

NUTRITION

349kcal
Protein
39.2g
Fat
9.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 wedge Lemon

1 clove Garlic

1/2 tsp Dried Thyme & Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the juice from the lemon wedge, minced garlic, dried thyme and rosemary, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it, ensuring it is evenly coated. Let it marinate for 10 minutes.

  • 4

    Peel (if desired) and cut the carrot and parsnip into evenly sized sticks or rounds.

  • 5

    In a large mixing bowl, toss the cut vegetables with olive oil, the remaining lemon-herb mixture, and a pinch of salt and pepper.

  • 6

    Arrange the chicken breast and vegetables in a single layer on a sheet pan.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, and serve hot.