Crispy 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.

Crispy Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant and satisfying meal featuring crispy, lemon-herb seasoned chicken paired with a medley of roasted root vegetables. The tender chicken breast is elevated by a burst of citrus and aromatic herbs, while the roasted carrots, parsnips, and red potato provide a comforting balance of natural sweetness and savory depth.

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NUTRITION

409kcal
Protein
49.9g
Fat
8.7g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

1/2 Lemon

1 tsp Dried Herbs (Thyme & Rosemary)

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast and chopped root vegetables (carrot, parsnip, red potato cut into bite-size pieces) on a large sheet pan.

  • 3

    Drizzle olive oil over the chicken and vegetables.

  • 4

    Squeeze the juice of half a lemon over everything and sprinkle dried herbs, garlic powder, salt, and pepper.

  • 5

    Toss the vegetables to evenly coat them with oil and seasonings, ensuring the chicken is well seasoned as well.

  • 6

    Arrange the chicken breast and vegetables in a single layer for even roasting.

  • 7

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

  • 8

    Optionally, broil for an additional 2-3 minutes to enhance the crispiness of the chicken skin, if desired.

  • 9

    Remove from the oven and let it rest briefly before serving.

Crispy 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.

Crispy Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant and satisfying meal featuring crispy, lemon-herb seasoned chicken paired with a medley of roasted root vegetables. The tender chicken breast is elevated by a burst of citrus and aromatic herbs, while the roasted carrots, parsnips, and red potato provide a comforting balance of natural sweetness and savory depth.

NUTRITION

409kcal
Protein
49.9g
Fat
8.7g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

1/2 Lemon

1 tsp Dried Herbs (Thyme & Rosemary)

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast and chopped root vegetables (carrot, parsnip, red potato cut into bite-size pieces) on a large sheet pan.

  • 3

    Drizzle olive oil over the chicken and vegetables.

  • 4

    Squeeze the juice of half a lemon over everything and sprinkle dried herbs, garlic powder, salt, and pepper.

  • 5

    Toss the vegetables to evenly coat them with oil and seasonings, ensuring the chicken is well seasoned as well.

  • 6

    Arrange the chicken breast and vegetables in a single layer for even roasting.

  • 7

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

  • 8

    Optionally, broil for an additional 2-3 minutes to enhance the crispiness of the chicken skin, if desired.

  • 9

    Remove from the oven and let it rest briefly before serving.