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 the vibrant flavors of tender lemon-herb chicken paired with a medley of roasted root vegetables. This dish features succulent chicken breast infused with citrus and fresh herbs, alongside sweet carrots and earthy parsnips, all roasted to perfection on a single sheet pan. It's a comforting, balanced meal that brings both zest and warmth to your table.

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NUTRITION

354kcal
Protein
44.9g
Fat
9.7g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1 medium Carrot (~61g)

1 medium Parsnip (~80g)

1 teaspoon Olive Oil (~5g)

1 tablespoon Lemon Juice (~15g)

1 clove Garlic (~3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    Cut the carrot and parsnip into similar-sized sticks or rounds for even cooking and arrange them around the chicken.

  • 4

    In a small bowl, mix the olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season with a pinch of salt and pepper.

  • 5

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring all pieces are coated.

  • 6

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

  • 7

    Remove from the oven, let rest for a few 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 the vibrant flavors of tender lemon-herb chicken paired with a medley of roasted root vegetables. This dish features succulent chicken breast infused with citrus and fresh herbs, alongside sweet carrots and earthy parsnips, all roasted to perfection on a single sheet pan. It's a comforting, balanced meal that brings both zest and warmth to your table.

NUTRITION

354kcal
Protein
44.9g
Fat
9.7g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1 medium Carrot (~61g)

1 medium Parsnip (~80g)

1 teaspoon Olive Oil (~5g)

1 tablespoon Lemon Juice (~15g)

1 clove Garlic (~3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    Cut the carrot and parsnip into similar-sized sticks or rounds for even cooking and arrange them around the chicken.

  • 4

    In a small bowl, mix the olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season with a pinch of salt and pepper.

  • 5

    Drizzle the lemon-herb mixture evenly over the chicken and vegetables, ensuring all pieces are coated.

  • 6

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

  • 7

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