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 medium Carrot; 1 medium Parsnip; 1/2 Red Onion; 1 small Beetroot; 1 tbsp Olive Oil; 1 Lemon wedge; 1 tsp Dried Thyme; 1/2 tsp Dried Rosemary; Salt and Pepper 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 sheet pan dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The dish bursts with zesty lemon, aromatic herbs, and caramelized vegetables for a wholesome, flavorful meal.

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NUTRITION

Protein

38.5g

Fat

18.8g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 Red Onion

1 small Beetroot

1 tbsp Olive Oil

1 Lemon wedge

1 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2
Place the chicken breast in the center of the sheet pan.
3
Chop the carrot, parsnip, red onion, and beetroot into bite-sized pieces and arrange them around the chicken.
4
Drizzle olive oil over the chicken and vegetables.
5
Squeeze the lemon wedge over the chicken for a burst of citrus and sprinkle dried thyme, dried rosemary, salt, and pepper evenly.
6
Toss the vegetables gently so they are evenly coated in oil and seasonings.
7
Place the sheet pan in the oven and roast for 25-30 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
8
Adjust seasoning if needed and serve hot.