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 vibrant plate of tender lemon herb chicken paired with a colorful mix of roasted root vegetables. This dish is celebrated for its aromatic blend of fresh lemon, rosemary, and thyme, seamlessly roasting together to create a wholesome, satisfying meal that's both healthy and flavorful.

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NUTRITION

431kcal
Protein
47.3g
Fat
10g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 small Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Cut the carrot, parsnip, and sweet potato into uniform bite-sized pieces to ensure even roasting.

  • 3

    In a large bowl, toss the chopped vegetables with olive oil, lemon juice, mixed herbs, salt, and pepper.

  • 4

    Place the seasoned vegetables evenly on the sheet pan, creating space for the chicken.

  • 5

    Season the chicken breast with additional salt, pepper, and a drizzle of lemon juice. Nestle the chicken on the sheet pan with the vegetables.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with a generous portion of roasted vegetables.

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 vibrant plate of tender lemon herb chicken paired with a colorful mix of roasted root vegetables. This dish is celebrated for its aromatic blend of fresh lemon, rosemary, and thyme, seamlessly roasting together to create a wholesome, satisfying meal that's both healthy and flavorful.

NUTRITION

431kcal
Protein
47.3g
Fat
10g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 small Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Cut the carrot, parsnip, and sweet potato into uniform bite-sized pieces to ensure even roasting.

  • 3

    In a large bowl, toss the chopped vegetables with olive oil, lemon juice, mixed herbs, salt, and pepper.

  • 4

    Place the seasoned vegetables evenly on the sheet pan, creating space for the chicken.

  • 5

    Season the chicken breast with additional salt, pepper, and a drizzle of lemon juice. Nestle the chicken on the sheet pan with the vegetables.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with a generous portion of roasted vegetables.