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 wholesome meal featuring tender lemon herb chicken alongside a medley of roasted root vegetables. The zesty citrus and aromatic herbs meld perfectly with the succulent chicken and sweet, earthy carrots and parsnips, offering a balanced and satisfying plate.

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NUTRITION

332kcal
Protein
36.9g
Fat
8.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 tsp Extra-Virgin Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the carrot and parsnip into uniform pieces for even roasting. Place them on a sheet pan.

  • 3

    Drizzle the olive oil over the vegetables, and season lightly with salt and pepper. Toss to coat evenly.

  • 4

    Place the chicken breast on the same sheet pan. In a small bowl, mix lemon juice, minced garlic, chopped rosemary, a pinch of salt, and pepper.

  • 5

    Brush the herb mixture over the chicken breast, ensuring it is evenly coated.

  • 6

    Arrange the sheet pan so that both the chicken and vegetables are in a single layer. Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve with the roasted vegetables.

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 wholesome meal featuring tender lemon herb chicken alongside a medley of roasted root vegetables. The zesty citrus and aromatic herbs meld perfectly with the succulent chicken and sweet, earthy carrots and parsnips, offering a balanced and satisfying plate.

NUTRITION

332kcal
Protein
36.9g
Fat
8.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 tsp Extra-Virgin Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the carrot and parsnip into uniform pieces for even roasting. Place them on a sheet pan.

  • 3

    Drizzle the olive oil over the vegetables, and season lightly with salt and pepper. Toss to coat evenly.

  • 4

    Place the chicken breast on the same sheet pan. In a small bowl, mix lemon juice, minced garlic, chopped rosemary, a pinch of salt, and pepper.

  • 5

    Brush the herb mixture over the chicken breast, ensuring it is evenly coated.

  • 6

    Arrange the sheet pan so that both the chicken and vegetables are in a single layer. Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve with the roasted vegetables.