Name: Sheet Pan Lemon Herb Chicken and Roasted Root Vegetables with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup chopped Carrots; 1/2 cup chopped Parsnips; 1/2 cup drained Chickpeas; 1/2 tbsp Olive Oil; 1 tbsp Fresh Lemon Juice; Herb Seasoning to taste; Salt and Pepper to taste

Sheet Pan Lemon Herb Chicken and Roasted Root Vegetables with Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Root Vegetables with Chickpeas

Savor a vibrant medley of lean chicken breast and tender roasted root vegetables accented with chickpeas, all brightened by a zing of lemon and aromatic herbs. This sheet pan meal is a balanced harmony of textures and flavors that’s as nourishing as it is delicious.

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NUTRITION

Protein

36.5g

Fat

11.6g

Carbs

42g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1/2 cup drained Chickpeas

1/2 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

Herb Seasoning to taste

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
Place the chicken breast in the center of the pan. Surround the chicken with chopped carrots, parsnips, and drained chickpeas.
3
Drizzle olive oil and fresh lemon juice over the chicken and vegetables.
4
Season everything generously with herb seasoning, salt, and pepper. Toss the vegetables gently so they are evenly coated.
5
Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6
Remove from the oven and let it rest for a few minutes before serving.