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: 6 oz Chicken Breast; 1 cup Carrots, diced; 1 cup Parsnips, diced; 0.5 medium Red Onion, sliced; 1 tbsp Olive Oil; 2 tbsp Fresh Lemon Juice; 2 Garlic Cloves, minced; 1 tsp Fresh Thyme & Rosemary

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 and wholesome dish featuring tender lemon herb marinated chicken breast alongside a medley of roasted root vegetables. The natural sweetness of carrots and parsnips paired with aromatic garlic, red onion, and fresh herbs is perfectly balanced by bright lemon juice—a delicious, easy-to-make meal that's both nutritious and satisfying.

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NUTRITION

Protein

42.8g

Fat

18.3g

Carbs

45.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Carrots, diced

1 cup Parsnips, diced

0.5 medium Red Onion, sliced

1 tbsp Olive Oil

2 tbsp Fresh Lemon Juice

2 Garlic Cloves, minced

1 tsp Fresh Thyme & Rosemary

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PREPARATION

1
Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.
2
In a bowl, whisk together olive oil, lemon juice, minced garlic, and fresh herbs.
3
Place the chicken breast on the sheet pan and brush generously with the lemon herb mixture.
4
Add diced carrots, parsnips, and sliced red onion around the chicken. Drizzle any remaining herb mixture over the vegetables.
5
Season with salt and pepper to taste.
6
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let rest for a few minutes before serving.