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

Savor this vibrant and healthy sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted root vegetables. The citrusy marinade infuses the chicken with bright, fresh flavors while the vegetables are caramelized to perfection with a hint of garlic and olive oil.

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NUTRITION

364kcal
Protein
46.5g
Fat
7.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Carrot

1/2 medium Parsnip

1/4 medium Red Onion

1/2 medium Zucchini

1 tsp Olive Oil

1/2 Lemon (juiced and zested)

1 clove Garlic

1 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice and zest, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast in a large bowl and pour half of the marinade over it, ensuring it is well-coated. Reserve the remaining marinade for the vegetables.

  • 4

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

  • 5

    Place the chopped vegetables in another bowl and toss with the reserved marinade, ensuring they are lightly coated.

  • 6

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

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

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

Savor this vibrant and healthy sheet pan dinner featuring tender lemon herb chicken paired with a colorful medley of roasted root vegetables. The citrusy marinade infuses the chicken with bright, fresh flavors while the vegetables are caramelized to perfection with a hint of garlic and olive oil.

NUTRITION

364kcal
Protein
46.5g
Fat
7.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Carrot

1/2 medium Parsnip

1/4 medium Red Onion

1/2 medium Zucchini

1 tsp Olive Oil

1/2 Lemon (juiced and zested)

1 clove Garlic

1 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice and zest, minced garlic, and chopped fresh herbs.

  • 3

    Place the chicken breast in a large bowl and pour half of the marinade over it, ensuring it is well-coated. Reserve the remaining marinade for the vegetables.

  • 4

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

  • 5

    Place the chopped vegetables in another bowl and toss with the reserved marinade, ensuring they are lightly coated.

  • 6

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

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

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