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 medley of tender lemon herb chicken paired with an array of beautifully roasted root vegetables. This dish delivers a bright, aromatic flavor profile with crisp roasted edges and juicy, herb-infused chicken, making it an ideal balanced meal for any time of day.

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NUTRITION

328kcal
Protein
33.5g
Fat
8.6g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 portion Red Onion

1 tsp Olive Oil

1/2 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Minced Garlic

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PREPARATION

  • 1

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

  • 2

    Cut the carrot into sticks, peel and slice the parsnip into similar sized pieces, and wedge the red onion.

  • 3

    In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme.

  • 4

    Place the chicken breast in the center of the sheet pan. Surround it with the prepared vegetables.

  • 5

    Drizzle the herb mixture evenly over both the chicken and vegetables, making sure to coat everything well.

  • 6

    Season with salt and pepper if desired.

  • 7

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

  • 8

    Remove from the oven, allow to rest for a few 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 vibrant medley of tender lemon herb chicken paired with an array of beautifully roasted root vegetables. This dish delivers a bright, aromatic flavor profile with crisp roasted edges and juicy, herb-infused chicken, making it an ideal balanced meal for any time of day.

NUTRITION

328kcal
Protein
33.5g
Fat
8.6g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 portion Red Onion

1 tsp Olive Oil

1/2 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Minced Garlic

PREPARATION

  • 1

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

  • 2

    Cut the carrot into sticks, peel and slice the parsnip into similar sized pieces, and wedge the red onion.

  • 3

    In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme.

  • 4

    Place the chicken breast in the center of the sheet pan. Surround it with the prepared vegetables.

  • 5

    Drizzle the herb mixture evenly over both the chicken and vegetables, making sure to coat everything well.

  • 6

    Season with salt and pepper if desired.

  • 7

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

  • 8

    Remove from the oven, allow to rest for a few minutes, then serve warm.