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 a vibrant, one-pan meal where succulent lemon-herb chicken meets a medley of roasted root vegetables, perfectly caramelized to bring out their natural sweetness. This dish is not only delicious but also balanced to fuel your day with quality protein and wholesome carbs.

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NUTRITION

466kcal
Protein
44.3g
Fat
9.2g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

1/2 Lemon (juiced)

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the carrot, parsnip, and red potato into similar-sized pieces to ensure even roasting.

  • 3

    Place the chicken breast in the center of the sheet pan, and arrange the prepared vegetables around it.

  • 4

    Drizzle olive oil over the chicken and vegetables. Squeeze the juice of half a lemon evenly over everything.

  • 5

    Sprinkle fresh chopped rosemary and thyme, and season with salt and pepper to taste.

  • 6

    Toss the vegetables lightly to coat them with the oil and seasonings.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

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 a vibrant, one-pan meal where succulent lemon-herb chicken meets a medley of roasted root vegetables, perfectly caramelized to bring out their natural sweetness. This dish is not only delicious but also balanced to fuel your day with quality protein and wholesome carbs.

NUTRITION

466kcal
Protein
44.3g
Fat
9.2g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

1/2 Lemon (juiced)

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the carrot, parsnip, and red potato into similar-sized pieces to ensure even roasting.

  • 3

    Place the chicken breast in the center of the sheet pan, and arrange the prepared vegetables around it.

  • 4

    Drizzle olive oil over the chicken and vegetables. Squeeze the juice of half a lemon evenly over everything.

  • 5

    Sprinkle fresh chopped rosemary and thyme, and season with salt and pepper to taste.

  • 6

    Toss the vegetables lightly to coat them with the oil and seasonings.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.