Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables

Enjoy a bright and flavorful plate featuring succulent lemon herb chicken paired with a vibrant mix of crispy roasted root vegetables. The dish bursts with aromatic herbs and the tang of fresh lemon, perfectly balancing protein and wholesome vegetables for a nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

427kcal
Protein
39.4g
Fat
8.2g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Potato (150g)

1 tsp Olive Oil (4.5g)

1/2 Lemon

1 Garlic Clove

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the carrot, parsnip, and red potato into even pieces for uniform cooking.

  • 3

    Place the sliced vegetables on a large sheet pan. Drizzle with olive oil, squeeze the juice of half a lemon over top, and season lightly with salt and pepper.

  • 4

    Place the chicken breast on the sheet pan among the vegetables.

  • 5

    Mince the garlic and sprinkle it evenly over the chicken and vegetables.

  • 6

    Sprinkle the fresh thyme and rosemary on the chicken for an aromatic, herby flavor.

  • 7

    Roast in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy around the edges.

  • 8

    Once done, remove from the oven, let the dish rest for a couple of minutes, and serve warm.

Sheet Pan Lemon Herb Chicken with Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables

Enjoy a bright and flavorful plate featuring succulent lemon herb chicken paired with a vibrant mix of crispy roasted root vegetables. The dish bursts with aromatic herbs and the tang of fresh lemon, perfectly balancing protein and wholesome vegetables for a nutritious meal.

NUTRITION

427kcal
Protein
39.4g
Fat
8.2g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Potato (150g)

1 tsp Olive Oil (4.5g)

1/2 Lemon

1 Garlic Clove

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the carrot, parsnip, and red potato into even pieces for uniform cooking.

  • 3

    Place the sliced vegetables on a large sheet pan. Drizzle with olive oil, squeeze the juice of half a lemon over top, and season lightly with salt and pepper.

  • 4

    Place the chicken breast on the sheet pan among the vegetables.

  • 5

    Mince the garlic and sprinkle it evenly over the chicken and vegetables.

  • 6

    Sprinkle the fresh thyme and rosemary on the chicken for an aromatic, herby flavor.

  • 7

    Roast in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy around the edges.

  • 8

    Once done, remove from the oven, let the dish rest for a couple of minutes, and serve warm.