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

Savor the vibrant flavors of lemon-infused herb chicken paired with a medley of tender roasted root vegetables. This dish features succulent chicken breast enhanced with fresh herbs and zesty lemon, complemented by caramelized carrots, parsnips, and red onions for a balanced and satisfying dinner.

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NUTRITION

333kcal
Protein
33.3g
Fat
8.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Black 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 carrot, parsnip, and red onion into bite-sized pieces. Place them in a large bowl.

  • 3

    Drizzle the vegetables with olive oil, lemon juice, and sprinkle with fresh rosemary, thyme, salt, and black pepper. Toss to ensure even coating.

  • 4

    Place the 5 oz chicken breast on the sheet pan and season it with additional salt, pepper, and a squeeze of lemon juice.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven and let it rest for 5 minutes before serving.

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

Savor the vibrant flavors of lemon-infused herb chicken paired with a medley of tender roasted root vegetables. This dish features succulent chicken breast enhanced with fresh herbs and zesty lemon, complemented by caramelized carrots, parsnips, and red onions for a balanced and satisfying dinner.

NUTRITION

333kcal
Protein
33.3g
Fat
8.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the carrot, parsnip, and red onion into bite-sized pieces. Place them in a large bowl.

  • 3

    Drizzle the vegetables with olive oil, lemon juice, and sprinkle with fresh rosemary, thyme, salt, and black pepper. Toss to ensure even coating.

  • 4

    Place the 5 oz chicken breast on the sheet pan and season it with additional salt, pepper, and a squeeze of lemon juice.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven and let it rest for 5 minutes before serving.