Name: Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Carrot; 1 medium Parsnip; 1/4 medium Red Onion; 1/2 tbsp Olive Oil; 1 tbsp Lemon Juice; 2 cloves Garlic; 1 tbsp Mixed Herbs (Thyme & Rosemary); Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant medley of lean, lemon-herbed chicken paired with tender roasted root vegetables. The tangy brightness of lemon mixes with aromatic herbs to elevate the natural sweetness of the carrots and parsnips, while a hint of garlic adds depth, creating a simple yet flavorful dish perfect for a wholesome dinner.

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NUTRITION

Protein

34.8g

Fat

9.5g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tbsp Mixed Herbs (Thyme & Rosemary)

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Slice the carrot, parsnip, and red onion into similarly sized pieces to ensure even roasting.
3
In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed herbs, salt, and pepper.
4
Place the chicken breast and cut vegetables on a sheet pan. Drizzle the lemon herb mixture evenly over the chicken and vegetables.
5
Toss the vegetables gently to coat them well with the marinade.
6
Arrange the chicken in the center of the pan and vegetables around it for even cooking.
7
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.
8
Remove from the oven and let it rest for a few minutes before serving.