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

Enjoy a vibrant and satisfying meal featuring tender, lemon-herb infused chicken paired with a medley of roasted root vegetables. This wholesome dish delivers bright citrus notes and aromatic herbs, perfectly balanced with the natural sweetness of carrots and parsnips, all roasted to perfection on a single sheet pan.

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NUTRITION

389kcal
Protein
37.5g
Fat
13.1g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

2 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice (from half lemon)

0.5 tsp Fresh Rosemary

0.5 tsp Fresh Thyme

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

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and drizzle half of the marinade over it.

  • 4

    Chop the carrot, parsnip, and red onion into evenly sized pieces. Toss the vegetables in the remaining marinade until well coated.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, flavorful meal!

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

Enjoy a vibrant and satisfying meal featuring tender, lemon-herb infused chicken paired with a medley of roasted root vegetables. This wholesome dish delivers bright citrus notes and aromatic herbs, perfectly balanced with the natural sweetness of carrots and parsnips, all roasted to perfection on a single sheet pan.

NUTRITION

389kcal
Protein
37.5g
Fat
13.1g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

2 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice (from half lemon)

0.5 tsp Fresh Rosemary

0.5 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and drizzle half of the marinade over it.

  • 4

    Chop the carrot, parsnip, and red onion into evenly sized pieces. Toss the vegetables in the remaining marinade until well coated.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, flavorful meal!