Sheet Pan Lemon Garlic 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 Garlic Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken with Roasted Root Vegetables

Enjoy a vibrant, wholesome dinner featuring tender lemon garlic chicken paired with a medley of roasted root vegetables. Savory, zesty, and perfectly balanced, this sheet pan meal is both satisfying and nutrient-packed, making it the ideal option for clean eating and a boost after a workout.

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NUTRITION

466kcal
Protein
36.8g
Fat
16.1g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tablespoon Olive Oil

1/2 Lemon (juiced)

2 cloves Garlic

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

  • 2

    Cut the carrot, parsnip, and red potato into evenly sized pieces for uniform roasting.

  • 3

    In a bowl, whisk together the olive oil, juice of half a lemon, minced garlic, salt, and pepper.

  • 4

    Place the chicken breast and chopped vegetables on the sheet pan. Drizzle the lemon garlic mixture over everything, ensuring even coating.

  • 5

    Toss the vegetables gently to distribute the seasoning, and rub the chicken breast with any remaining marinade.

  • 6

    Roast in the preheated oven for 25-30 minutes. Check for doneness; the chicken should reach an internal temperature of 165°F and vegetables should be tender.

  • 7

    Remove the sheet pan from the oven and let the dish rest for a few minutes before serving.

Sheet Pan Lemon Garlic 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 Garlic Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Garlic Chicken with Roasted Root Vegetables

Enjoy a vibrant, wholesome dinner featuring tender lemon garlic chicken paired with a medley of roasted root vegetables. Savory, zesty, and perfectly balanced, this sheet pan meal is both satisfying and nutrient-packed, making it the ideal option for clean eating and a boost after a workout.

NUTRITION

466kcal
Protein
36.8g
Fat
16.1g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tablespoon Olive Oil

1/2 Lemon (juiced)

2 cloves Garlic

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

  • 2

    Cut the carrot, parsnip, and red potato into evenly sized pieces for uniform roasting.

  • 3

    In a bowl, whisk together the olive oil, juice of half a lemon, minced garlic, salt, and pepper.

  • 4

    Place the chicken breast and chopped vegetables on the sheet pan. Drizzle the lemon garlic mixture over everything, ensuring even coating.

  • 5

    Toss the vegetables gently to distribute the seasoning, and rub the chicken breast with any remaining marinade.

  • 6

    Roast in the preheated oven for 25-30 minutes. Check for doneness; the chicken should reach an internal temperature of 165°F and vegetables should be tender.

  • 7

    Remove the sheet pan from the oven and let the dish rest for a few minutes before serving.