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

A vibrant, balanced dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The dish is infused with fresh herbs and a bright squeeze of lemon, delivering a satisfying crunch and aromatic flavor in every bite.

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NUTRITION

531kcal
Protein
57.4g
Fat
11.2g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Carrot

100g Parsnip

100g Red Potato

1 tsp Olive Oil

1 Lemon wedge

1 tbsp Mixed Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for a thicker cut, then season generously with salt, pepper, and half of the mixed fresh herbs.

  • 3

    Wash and chop the carrot, parsnip, and red potato into similar-sized chunks for even roasting.

  • 4

    Place the vegetables on the sheet pan and drizzle with olive oil. Sprinkle with salt, pepper, and the remaining herbs.

  • 5

    Arrange the chicken on the pan among the vegetables. Squeeze the lemon wedge over the chicken and vegetables to infuse a fresh, citrusy note.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, give everything a gentle toss to distribute the flavors, and 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

A vibrant, balanced dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The dish is infused with fresh herbs and a bright squeeze of lemon, delivering a satisfying crunch and aromatic flavor in every bite.

NUTRITION

531kcal
Protein
57.4g
Fat
11.2g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Carrot

100g Parsnip

100g Red Potato

1 tsp Olive Oil

1 Lemon wedge

1 tbsp Mixed Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for a thicker cut, then season generously with salt, pepper, and half of the mixed fresh herbs.

  • 3

    Wash and chop the carrot, parsnip, and red potato into similar-sized chunks for even roasting.

  • 4

    Place the vegetables on the sheet pan and drizzle with olive oil. Sprinkle with salt, pepper, and the remaining herbs.

  • 5

    Arrange the chicken on the pan among the vegetables. Squeeze the lemon wedge over the chicken and vegetables to infuse a fresh, citrusy note.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, give everything a gentle toss to distribute the flavors, and serve warm.