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

Savor a colorful and wholesome dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The bright citrus notes complement the savory herbs perfectly, making this dish both refreshing and comforting with a crisp roasted finish.

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NUTRITION

411kcal
Protein
37.7g
Fat
8.8g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

Juice of 1/2 Lemon

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the carrot, parsnip, and red potato into evenly sized pieces for uniform roasting.

  • 3

    In a bowl, toss the vegetables with olive oil, salt, pepper, and half of the mixed herbs.

  • 4

    Place the chicken breast on the sheet pan. Drizzle with lemon juice and sprinkle with the remaining herbs, salt, and pepper.

  • 5

    Arrange the tossed vegetables around the chicken on the pan.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Serve hot and enjoy your balanced, flavorful 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

Savor a colorful and wholesome dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The bright citrus notes complement the savory herbs perfectly, making this dish both refreshing and comforting with a crisp roasted finish.

NUTRITION

411kcal
Protein
37.7g
Fat
8.8g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

Juice of 1/2 Lemon

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the carrot, parsnip, and red potato into evenly sized pieces for uniform roasting.

  • 3

    In a bowl, toss the vegetables with olive oil, salt, pepper, and half of the mixed herbs.

  • 4

    Place the chicken breast on the sheet pan. Drizzle with lemon juice and sprinkle with the remaining herbs, salt, and pepper.

  • 5

    Arrange the tossed vegetables around the chicken on the pan.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Serve hot and enjoy your balanced, flavorful meal.