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

Delight in a well-balanced dish featuring succulent lemon herb chicken and a colorful medley of roasted root vegetables. The dish combines the bright tang of lemon with aromatic herbs and the natural sweetness of carrots, parsnips, and red onion, all roasted to perfection on a single sheet pan.

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NUTRITION

326kcal
Protein
37.7g
Fat
8.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1/2 Lemon

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the carrot, parsnip, and red onion into uniform pieces. Place them in a large bowl.

  • 3

    Zest and juice the half lemon into the bowl. Add the minced garlic, olive oil, salt, and pepper. Toss the vegetables to ensure they are evenly coated.

  • 4

    Place the chicken breast on the prepared baking sheet. Drizzle a little extra olive oil if desired. Season the chicken with salt, pepper, and scatter the chopped rosemary and thyme over it.

  • 5

    Arrange the prepared vegetables around the chicken on the sheet pan.

  • 6

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

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Garnish with additional fresh herbs if desired.

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

Delight in a well-balanced dish featuring succulent lemon herb chicken and a colorful medley of roasted root vegetables. The dish combines the bright tang of lemon with aromatic herbs and the natural sweetness of carrots, parsnips, and red onion, all roasted to perfection on a single sheet pan.

NUTRITION

326kcal
Protein
37.7g
Fat
8.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1/2 Lemon

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the carrot, parsnip, and red onion into uniform pieces. Place them in a large bowl.

  • 3

    Zest and juice the half lemon into the bowl. Add the minced garlic, olive oil, salt, and pepper. Toss the vegetables to ensure they are evenly coated.

  • 4

    Place the chicken breast on the prepared baking sheet. Drizzle a little extra olive oil if desired. Season the chicken with salt, pepper, and scatter the chopped rosemary and thyme over it.

  • 5

    Arrange the prepared vegetables around the chicken on the sheet pan.

  • 6

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

  • 7

    Remove from the oven and let it rest for a few minutes before serving. Garnish with additional fresh herbs if desired.