Name: Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1 medium Carrot; 1 medium Parsnip; 1 small Red Onion; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; Mixed Herbs & Garlic (to taste)

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant medley of lean chicken breast and roasted root vegetables enhanced with zesty lemon and fresh herbs. This dish features tender, flavorful chicken paired with caramelized carrots, parsnips, and red onion, all finished with a drizzle of olive oil for a satisfying, nutrient-packed meal.

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NUTRITION

Protein

37.9g

Fat

9.0g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Mixed Herbs & Garlic (to taste)

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Slice the carrot, parsnip, and red onion into uniformly sized pieces for even roasting.
3
Place the chicken breast on a sheet pan and arrange the vegetable slices around it.
4
Drizzle the olive oil and lemon juice over the chicken and vegetables.
5
Sprinkle with mixed herbs and minced garlic, ensuring everything is evenly coated.
6
Season with salt and pepper to taste.
7
Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
8
Remove from the oven and let rest for a few minutes before serving.