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 vibrant and hearty meal featuring tender lemon herb chicken paired with a medley of roasted root vegetables. This dish offers a delightful balance of tangy, savory flavors with the natural sweetness of carrots and parsnips, accented by the bright freshness of lemon and herbs.

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NUTRITION

346kcal
Protein
36.0g
Fat
9.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 cup Brussels Sprouts

1 tsp Extra Virgin Olive Oil

1/2 tsp Extra Virgin Olive Oil (drizzle)

1/2 Lemon (squeezed)

2 tbsp Fresh Herbs (Thyme & Rosemary, chopped)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    Chop the carrot, parsnip, and halve the Brussels sprouts. Arrange the vegetables around the chicken.

  • 4

    In a small bowl, whisk together the 1 tsp olive oil, juice from 1/2 lemon, chopped fresh herbs, salt, and pepper.

  • 5

    Drizzle half of the herb dressing over the chicken, and the remaining over the vegetables. Toss the vegetables lightly to coat.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    If desired, drizzle the additional 1/2 tsp olive oil over the vegetables midway through roasting for extra crispiness.

  • 8

    Remove the pan 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

Enjoy a vibrant and hearty meal featuring tender lemon herb chicken paired with a medley of roasted root vegetables. This dish offers a delightful balance of tangy, savory flavors with the natural sweetness of carrots and parsnips, accented by the bright freshness of lemon and herbs.

NUTRITION

346kcal
Protein
36.0g
Fat
9.3g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 cup Brussels Sprouts

1 tsp Extra Virgin Olive Oil

1/2 tsp Extra Virgin Olive Oil (drizzle)

1/2 Lemon (squeezed)

2 tbsp Fresh Herbs (Thyme & Rosemary, chopped)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    Chop the carrot, parsnip, and halve the Brussels sprouts. Arrange the vegetables around the chicken.

  • 4

    In a small bowl, whisk together the 1 tsp olive oil, juice from 1/2 lemon, chopped fresh herbs, salt, and pepper.

  • 5

    Drizzle half of the herb dressing over the chicken, and the remaining over the vegetables. Toss the vegetables lightly to coat.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    If desired, drizzle the additional 1/2 tsp olive oil over the vegetables midway through roasting for extra crispiness.

  • 8

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