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 the vibrant flavors of lemon-infused chicken paired with a medley of tender roasted root vegetables, all perfectly seasoned with fresh herbs. This one-pan dish delivers a delightful balance of zesty brightness and earthy sweetness, making it a nutritious and satisfying option for a wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
42.8g
Fat
8.9g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tsp Olive Oil

1/2 Lemon (juiced)

1 tbsp Fresh Herb mix (Rosemary, Thyme, Parsley)

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Cut the carrot and parsnip into 1/2-inch thick sticks. Slice the red onion into wedges.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the vegetables around the chicken.

  • 4

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables.

  • 5

    Sprinkle the chopped fresh herbs, salt, and black pepper over everything.

  • 6

    Toss the vegetables gently to ensure they’re well coated with the seasoning.

  • 7

    Place the sheet pan in the oven and roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

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

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 the vibrant flavors of lemon-infused chicken paired with a medley of tender roasted root vegetables, all perfectly seasoned with fresh herbs. This one-pan dish delivers a delightful balance of zesty brightness and earthy sweetness, making it a nutritious and satisfying option for a wholesome meal.

NUTRITION

380kcal
Protein
42.8g
Fat
8.9g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tsp Olive Oil

1/2 Lemon (juiced)

1 tbsp Fresh Herb mix (Rosemary, Thyme, Parsley)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the carrot and parsnip into 1/2-inch thick sticks. Slice the red onion into wedges.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the vegetables around the chicken.

  • 4

    Drizzle olive oil and lemon juice evenly over the chicken and vegetables.

  • 5

    Sprinkle the chopped fresh herbs, salt, and black pepper over everything.

  • 6

    Toss the vegetables gently to ensure they’re well coated with the seasoning.

  • 7

    Place the sheet pan in the oven and roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

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