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 the delightful combination of tender lemon herb chicken paired with a vibrant medley of roasted root vegetables. The zesty lemon and aromatic herbs perfectly complement the juicy chicken, while the sweet earthiness of carrots, parsnips, and red onions creates a comforting, well-balanced dish ideal for a wholesome dinner.

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NUTRITION

405kcal
Protein
54.4g
Fat
7.9g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Olive Oil

1 Lemon wedge

1 clove Garlic

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds. Slice the red onion into thin wedges.

  • 4

    Arrange the vegetables around the chicken on the sheet pan.

  • 5

    In a small bowl, whisk together the olive oil, juice from the lemon wedge, minced garlic, and roughly chopped thyme and rosemary.

  • 6

    Drizzle the herb mixture over the chicken and vegetables, ensuring they are evenly coated.

  • 7

    Season the chicken and vegetables with a pinch of salt and pepper to taste.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Remove from oven, let rest for a few minutes, and serve warm.

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 the delightful combination of tender lemon herb chicken paired with a vibrant medley of roasted root vegetables. The zesty lemon and aromatic herbs perfectly complement the juicy chicken, while the sweet earthiness of carrots, parsnips, and red onions creates a comforting, well-balanced dish ideal for a wholesome dinner.

NUTRITION

405kcal
Protein
54.4g
Fat
7.9g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Olive Oil

1 Lemon wedge

1 clove Garlic

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds. Slice the red onion into thin wedges.

  • 4

    Arrange the vegetables around the chicken on the sheet pan.

  • 5

    In a small bowl, whisk together the olive oil, juice from the lemon wedge, minced garlic, and roughly chopped thyme and rosemary.

  • 6

    Drizzle the herb mixture over the chicken and vegetables, ensuring they are evenly coated.

  • 7

    Season the chicken and vegetables with a pinch of salt and pepper to taste.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 9

    Remove from oven, let rest for a few minutes, and serve warm.