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 tender lemon herb chicken paired with a medley of roasted root vegetables. This comforting and colorful dish artfully blends succulent chicken breast with sweet and earthy carrots and parsnips, all finished with a bright lemon twist and aromatic herbs. Perfect for a wholesome meal that nourishes both body and soul.

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NUTRITION

501kcal
Protein
53.2g
Fat
11.4g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 Lemon

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Slice the carrot and parsnip into evenly sized sticks for uniform roasting.

  • 3

    In a bowl, combine the juice of one lemon, olive oil, minced garlic, chopped rosemary and thyme leaves, salt, and black pepper.

  • 4

    Place the chicken breast on the prepared sheet pan and brush both sides generously with the lemon herb mixture.

  • 5

    Arrange the sliced vegetables around the chicken, drizzling any remaining herb mixture over them.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight caramelization.

  • 7

    Remove from the oven, let the chicken 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 tender lemon herb chicken paired with a medley of roasted root vegetables. This comforting and colorful dish artfully blends succulent chicken breast with sweet and earthy carrots and parsnips, all finished with a bright lemon twist and aromatic herbs. Perfect for a wholesome meal that nourishes both body and soul.

NUTRITION

501kcal
Protein
53.2g
Fat
11.4g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 Lemon

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Slice the carrot and parsnip into evenly sized sticks for uniform roasting.

  • 3

    In a bowl, combine the juice of one lemon, olive oil, minced garlic, chopped rosemary and thyme leaves, salt, and black pepper.

  • 4

    Place the chicken breast on the prepared sheet pan and brush both sides generously with the lemon herb mixture.

  • 5

    Arrange the sliced vegetables around the chicken, drizzling any remaining herb mixture over them.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight caramelization.

  • 7

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