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

Savor a vibrant mix of tender lemon herb chicken paired with crisp, roasted root vegetables. The beautifully caramelized carrots, parsnips, and red potatoes are lightly tossed in olive oil and aromatic herbs, creating a wholesome meal that’s both visually appealing and nutritionally balanced.

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NUTRITION

448kcal
Protein
38.0g
Fat
9.2g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Potato (150g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/2 Lemon (30g)

1 tsp Mixed Dried Herbs

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, place the chicken breast in the center. Surround with chopped carrot, parsnip, and red potato (cut into even bite-sized pieces).

  • 3

    Drizzle the vegetables with extra virgin olive oil and sprinkle with mixed dried herbs. Toss lightly to coat.

  • 4

    Minced the garlic and squeeze the juice from half a lemon over both the chicken and vegetables. Season with salt and pepper to taste.

  • 5

    Arrange everything in a single layer ensuring even space for roasting.

  • 6

    Roast in the oven for approximately 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for a few minutes, then serve and enjoy this deliciously balanced meal.

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

Savor a vibrant mix of tender lemon herb chicken paired with crisp, roasted root vegetables. The beautifully caramelized carrots, parsnips, and red potatoes are lightly tossed in olive oil and aromatic herbs, creating a wholesome meal that’s both visually appealing and nutritionally balanced.

NUTRITION

448kcal
Protein
38.0g
Fat
9.2g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Potato (150g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/2 Lemon (30g)

1 tsp Mixed Dried Herbs

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, place the chicken breast in the center. Surround with chopped carrot, parsnip, and red potato (cut into even bite-sized pieces).

  • 3

    Drizzle the vegetables with extra virgin olive oil and sprinkle with mixed dried herbs. Toss lightly to coat.

  • 4

    Minced the garlic and squeeze the juice from half a lemon over both the chicken and vegetables. Season with salt and pepper to taste.

  • 5

    Arrange everything in a single layer ensuring even space for roasting.

  • 6

    Roast in the oven for approximately 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for a few minutes, then serve and enjoy this deliciously balanced meal.