Sheet Pan Lemon-Herb Chicken and Roasted Root Vegetable Medley

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 Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Root Vegetable Medley

A bright and satisfying sheet pan meal featuring tender lemon-herb chicken paired with a colorful medley of roasted root vegetables. The dish delivers a delicious balance of citrus zest, aromatic herbs, and naturally sweet vegetables for a delightful dining experience.

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NUTRITION

349kcal
Protein
41.2g
Fat
11.4g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 small Red Onion

1.5 tsp Olive Oil

1/2 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot, parsnip, and red onion into evenly-sized pieces for uniform roasting.

  • 3

    Place the chicken breast on a sheet pan. Drizzle with olive oil and lemon juice, then sprinkle with garlic powder, mixed herbs, salt, and pepper. Rub the seasonings into the chicken.

  • 4

    Toss the prepared vegetables with a little extra olive oil, salt, and pepper, and spread them around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and then serve the chicken sliced over the roasted vegetable medley.

Sheet Pan Lemon-Herb Chicken and Roasted Root Vegetable Medley

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 Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Root Vegetable Medley

A bright and satisfying sheet pan meal featuring tender lemon-herb chicken paired with a colorful medley of roasted root vegetables. The dish delivers a delicious balance of citrus zest, aromatic herbs, and naturally sweet vegetables for a delightful dining experience.

NUTRITION

349kcal
Protein
41.2g
Fat
11.4g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 small Red Onion

1.5 tsp Olive Oil

1/2 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot, parsnip, and red onion into evenly-sized pieces for uniform roasting.

  • 3

    Place the chicken breast on a sheet pan. Drizzle with olive oil and lemon juice, then sprinkle with garlic powder, mixed herbs, salt, and pepper. Rub the seasonings into the chicken.

  • 4

    Toss the prepared vegetables with a little extra olive oil, salt, and pepper, and spread them around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and then serve the chicken sliced over the roasted vegetable medley.