Name: Sheet Pan Lemon-Herb Chicken with Crispy Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 cup diced Carrots; 1 cup diced Parsnips; 1 tbsp Olive Oil; 2 tbsp Lemon Juice; 2 cloves Garlic, minced; 2 tbsp Fresh Herbs (Rosemary & Thyme)

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Root Vegetables

Savor a vibrant mix of zesty lemon-herb marinated chicken paired with an assortment of crispy roasted root vegetables. This dish balances succulent, juicy chicken with earthy, naturally sweet carrots and parsnips, all tossed in fragrant herbs and a drizzle of olive oil, creating a meal that's both nourishing and delicious.

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NUTRITION

Protein

35.5g

Fat

17.7g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup diced Carrots

1 cup diced Parsnips

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic, minced

2 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs.
3
Place the chicken breast on one side of the sheet pan and arrange the diced carrots and parsnips on the other side.
4
Drizzle the lemon-herb mixture evenly over the chicken and vegetables. Season with salt and pepper to taste.
5
Toss the vegetables gently to coat them in the dressing.
6
Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy around the edges.
7
Remove from the oven, let rest for a few minutes, then serve and enjoy your balanced, nutrient-packed meal.