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 balanced, one-pan meal featuring tender, juicy chicken breast infused with bright lemon and fresh herbs, paired with a medley of sweet roasted root vegetables. This dish bursts with flavor while providing a satisfying balance of protein and wholesome vegetables, perfect for a nutritious dinner.

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NUTRITION

341kcal
Protein
44.3g
Fat
9.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup chopped Carrots

½ cup chopped Parsnips

½ medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround with chopped carrots, parsnips, and red onion.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

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

  • 6

    Remove from the oven, let it rest for a couple of minutes, and 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 balanced, one-pan meal featuring tender, juicy chicken breast infused with bright lemon and fresh herbs, paired with a medley of sweet roasted root vegetables. This dish bursts with flavor while providing a satisfying balance of protein and wholesome vegetables, perfect for a nutritious dinner.

NUTRITION

341kcal
Protein
44.3g
Fat
9.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup chopped Carrots

½ cup chopped Parsnips

½ medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround with chopped carrots, parsnips, and red onion.

  • 4

    Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

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

  • 6

    Remove from the oven, let it rest for a couple of minutes, and then serve warm.