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 the vibrant flavors of tender lemon herb chicken paired with a medley of roasted root vegetables. This dish features juicy chicken breast enhanced with a bright lemon and garlic marinade, alongside sweet carrots and earthy parsnips, all roasted to perfection on a single sheet pan. An easy, wholesome meal perfect for dinner with bright, autumnal notes.

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NUTRITION

341kcal
Protein
39.7g
Fat
13.3g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, Boneless & Skinless

1 medium Carrot

1 small Parsnip

2 tsp Olive Oil

1/2 Lemon (juice)

1 clove Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Cut the carrot and parsnip into evenly sized sticks or rounds and arrange them around the chicken.

  • 5

    Drizzle any remaining herb mixture over the vegetables, ensuring they are lightly coated.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes, then slice 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

Savor the vibrant flavors of tender lemon herb chicken paired with a medley of roasted root vegetables. This dish features juicy chicken breast enhanced with a bright lemon and garlic marinade, alongside sweet carrots and earthy parsnips, all roasted to perfection on a single sheet pan. An easy, wholesome meal perfect for dinner with bright, autumnal notes.

NUTRITION

341kcal
Protein
39.7g
Fat
13.3g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, Boneless & Skinless

1 medium Carrot

1 small Parsnip

2 tsp Olive Oil

1/2 Lemon (juice)

1 clove Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the lemon herb mixture.

  • 4

    Cut the carrot and parsnip into evenly sized sticks or rounds and arrange them around the chicken.

  • 5

    Drizzle any remaining herb mixture over the vegetables, ensuring they are lightly coated.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.