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 delightful sheet pan dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The chicken is infused with bright lemon zest and aromatic herbs, while the vegetables caramelize to perfection, creating a dish that is both vibrant and satisfying.

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NUTRITION

321kcal
Protein
34.1g
Fat
6.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip (approx 110g)

1 quarter Red Onion

1 tsp Olive Oil

1/2 tbsp Lemon Juice

Pinch Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange chopped carrot, parsnip, and red onion around the chicken.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle mixed dried herbs, salt, and pepper evenly.

  • 4

    Gently toss the vegetables to ensure they are coated with the olive oil and seasonings.

  • 5

    Place the sheet pan in the oven and roast for 20-25 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 it rest for a couple of minutes, then 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

Enjoy a delightful sheet pan dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The chicken is infused with bright lemon zest and aromatic herbs, while the vegetables caramelize to perfection, creating a dish that is both vibrant and satisfying.

NUTRITION

321kcal
Protein
34.1g
Fat
6.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip (approx 110g)

1 quarter Red Onion

1 tsp Olive Oil

1/2 tbsp Lemon Juice

Pinch Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange chopped carrot, parsnip, and red onion around the chicken.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables. Sprinkle mixed dried herbs, salt, and pepper evenly.

  • 4

    Gently toss the vegetables to ensure they are coated with the olive oil and seasonings.

  • 5

    Place the sheet pan in the oven and roast for 20-25 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 it rest for a couple of minutes, then serve warm.