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 this vibrant sheet pan meal featuring succulent lemon herb chicken paired with a medley of roasted root vegetables. The bright citrus notes and aromatic herbs elevate the tender chicken, while the mix of carrots, parsnips, and red potatoes delivers a comforting crunch. Perfectly balanced for a healthy dinner, this dish is both nutritious and bursting with flavor.

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NUTRITION

362kcal
Protein
38.2g
Fat
8.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 medium Red Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired, or leave whole for a thicker piece. Arrange the chicken on the sheet pan.

  • 3

    Peel and chop the carrot, parsnip, and red potato into uniform bite-sized pieces. Add them to the sheet pan around the chicken.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables. Toss lightly to ensure an even coat.

  • 5

    Season everything with salt, black pepper, fresh rosemary, and thyme.

  • 6

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven, adjust seasoning if needed, 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 this vibrant sheet pan meal featuring succulent lemon herb chicken paired with a medley of roasted root vegetables. The bright citrus notes and aromatic herbs elevate the tender chicken, while the mix of carrots, parsnips, and red potatoes delivers a comforting crunch. Perfectly balanced for a healthy dinner, this dish is both nutritious and bursting with flavor.

NUTRITION

362kcal
Protein
38.2g
Fat
8.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 medium Red Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired, or leave whole for a thicker piece. Arrange the chicken on the sheet pan.

  • 3

    Peel and chop the carrot, parsnip, and red potato into uniform bite-sized pieces. Add them to the sheet pan around the chicken.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables. Toss lightly to ensure an even coat.

  • 5

    Season everything with salt, black pepper, fresh rosemary, and thyme.

  • 6

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven, adjust seasoning if needed, and serve warm.