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

Savor tender lemon herb chicken paired with a colorful medley of roasted root vegetables on a single sheet pan. This dish offers a perfect blend of zesty marinade and caramelized veggies, delivering a satisfying and wholesome meal that's both simple and delicious.

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NUTRITION

459kcal
Protein
35.1g
Fat
18.1g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Sweet Potato

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Rosemary and Thyme (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, olive oil, chopped rosemary, thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan and brush it generously with the lemon herb marinade.

  • 4

    Prepare the vegetables by peeling (if necessary) and chopping the carrot, parsnip, and sweet potato into uniform bite-sized pieces.

  • 5

    Toss the chopped vegetables with a little olive oil, salt, and pepper, then spread them out on the sheet pan alongside the chicken.

  • 6

    Roast everything in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 7

    Remove from oven, let it rest for a couple of minutes, then serve warm.

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

Savor tender lemon herb chicken paired with a colorful medley of roasted root vegetables on a single sheet pan. This dish offers a perfect blend of zesty marinade and caramelized veggies, delivering a satisfying and wholesome meal that's both simple and delicious.

NUTRITION

459kcal
Protein
35.1g
Fat
18.1g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Sweet Potato

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Rosemary and Thyme (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, olive oil, chopped rosemary, thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan and brush it generously with the lemon herb marinade.

  • 4

    Prepare the vegetables by peeling (if necessary) and chopping the carrot, parsnip, and sweet potato into uniform bite-sized pieces.

  • 5

    Toss the chopped vegetables with a little olive oil, salt, and pepper, then spread them out on the sheet pan alongside the chicken.

  • 6

    Roast everything in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 7

    Remove from oven, let it rest for a couple of minutes, then serve warm.