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

A vibrant one-pan dinner featuring succulent lemon herb chicken paired with sweet roasted root vegetables. Crisp on the edges and tender inside, this dish delivers a delightful balance of citrus brightness and earthy flavors, making it as nourishing as it is delicious.

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NUTRITION

344kcal
Protein
33.1g
Fat
14g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 small Parsnip (70g)

1 portion Red Onion (40g)

0.75 tbsp Olive Oil (10.5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

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

    Cut the carrot, parsnip, and red onion into bite-sized pieces. Place them in a mixing bowl.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, dried herbs, salt, and pepper.

  • 4

    Place the chicken breast on the sheet pan and brush generously with the lemon herb mixture. Toss the cut vegetables in the remaining mixture, and spread them evenly around the chicken.

  • 5

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

  • 6

    Remove from the oven, let rest for a couple minutes, and then serve your delicious sheet pan meal.

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

A vibrant one-pan dinner featuring succulent lemon herb chicken paired with sweet roasted root vegetables. Crisp on the edges and tender inside, this dish delivers a delightful balance of citrus brightness and earthy flavors, making it as nourishing as it is delicious.

NUTRITION

344kcal
Protein
33.1g
Fat
14g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 small Parsnip (70g)

1 portion Red Onion (40g)

0.75 tbsp Olive Oil (10.5g)

1 tbsp Lemon Juice (15g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the carrot, parsnip, and red onion into bite-sized pieces. Place them in a mixing bowl.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, dried herbs, salt, and pepper.

  • 4

    Place the chicken breast on the sheet pan and brush generously with the lemon herb mixture. Toss the cut vegetables in the remaining mixture, and spread them evenly around the chicken.

  • 5

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

  • 6

    Remove from the oven, let rest for a couple minutes, and then serve your delicious sheet pan meal.