Sheet Pan Lemon-Herb Chicken and 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 and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Root Vegetables

Enjoy a balanced meal featuring tender lemon-herb chicken paired with a vibrant medley of roasted root vegetables. The bright citrus notes elevate the savory chicken, while the roasted carrots, parsnips, and red onion provide a comforting, caramelized sweetness. This one-pan dish is as simple as it is delicious, making cleanup a breeze while delivering on flavor and nutrition.

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NUTRITION

461kcal
Protein
34.7g
Fat
18.2g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Carrots

1 cup chopped Parsnips

1/2 medium Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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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

    In a large bowl, combine the chopped carrots, parsnips, and red onion.

  • 4

    Drizzle the vegetables with olive oil and lemon juice, then sprinkle with freshly chopped rosemary, thyme, salt, and pepper.

  • 5

    Toss the vegetables until evenly coated and arrange them around the chicken on the sheet pan.

  • 6

    Season the chicken with salt, pepper, and a drizzle of lemon juice.

  • 7

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

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

Sheet Pan Lemon-Herb Chicken and 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 and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Root Vegetables

Enjoy a balanced meal featuring tender lemon-herb chicken paired with a vibrant medley of roasted root vegetables. The bright citrus notes elevate the savory chicken, while the roasted carrots, parsnips, and red onion provide a comforting, caramelized sweetness. This one-pan dish is as simple as it is delicious, making cleanup a breeze while delivering on flavor and nutrition.

NUTRITION

461kcal
Protein
34.7g
Fat
18.2g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Carrots

1 cup chopped Parsnips

1/2 medium Red Onion

1 tbsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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

    In a large bowl, combine the chopped carrots, parsnips, and red onion.

  • 4

    Drizzle the vegetables with olive oil and lemon juice, then sprinkle with freshly chopped rosemary, thyme, salt, and pepper.

  • 5

    Toss the vegetables until evenly coated and arrange them around the chicken on the sheet pan.

  • 6

    Season the chicken with salt, pepper, and a drizzle of lemon juice.

  • 7

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

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