Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Root Vegetables

Enjoy a vibrant and balanced meal featuring tender chicken breast infused with zesty lemon and aromatic herbs, paired with a medley of crispy roasted root vegetables. Designed for a clean, nutritious dining experience that supports your fitness goals.

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NUTRITION

362kcal
Protein
34.6g
Fat
8.8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1/4 Red Onion

1 tsp Olive Oil

1/2 Lemon (juice and zest)

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by peeling the carrot, parsnip, and turnip. Cut them into uniform bite-sized pieces along with red onion slices.

  • 3

    In a small bowl, combine the olive oil, juice and zest from the half lemon, fresh thyme, and rosemary. Season with salt and pepper.

  • 4

    Place the chicken breast in the center of the sheet pan. Arrange the chopped vegetables around the chicken in a single layer.

  • 5

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, tossing the vegetables gently to ensure they are well coated.

  • 6

    Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the vegetables are crispy on the edges.

  • 7

    Check that the chicken has reached an internal temperature of 165°F (75°C) before serving. Serve hot and enjoy your balanced, flavorful meal.

Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Root Vegetables

Enjoy a vibrant and balanced meal featuring tender chicken breast infused with zesty lemon and aromatic herbs, paired with a medley of crispy roasted root vegetables. Designed for a clean, nutritious dining experience that supports your fitness goals.

NUTRITION

362kcal
Protein
34.6g
Fat
8.8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1/4 Red Onion

1 tsp Olive Oil

1/2 Lemon (juice and zest)

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by peeling the carrot, parsnip, and turnip. Cut them into uniform bite-sized pieces along with red onion slices.

  • 3

    In a small bowl, combine the olive oil, juice and zest from the half lemon, fresh thyme, and rosemary. Season with salt and pepper.

  • 4

    Place the chicken breast in the center of the sheet pan. Arrange the chopped vegetables around the chicken in a single layer.

  • 5

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, tossing the vegetables gently to ensure they are well coated.

  • 6

    Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the vegetables are crispy on the edges.

  • 7

    Check that the chicken has reached an internal temperature of 165°F (75°C) before serving. Serve hot and enjoy your balanced, flavorful meal.