Sheet Pan Lemon-Herb Chicken and Roasted Crispy 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 Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Crispy Root Vegetables

Savor a bright twist on a classic sheet pan dinner featuring tender, juicy lemon-herb chicken paired with a medley of roasted, crispy root vegetables. Perfectly balanced with vibrant citrus and aromatic herbs, this dish offers a wholesome, satisfying meal that’s as nourishing as it is flavorful.

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NUTRITION

337kcal
Protein
33.0g
Fat
11.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a sheet pan by lining with parchment paper or a light coating of non-stick spray.

  • 2

    Cut the carrot and parsnip into evenly sized sticks or chunks to ensure uniform roasting.

  • 3

    Place the chicken breast on the sheet pan. Arrange the chopped vegetables around the chicken.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper.

  • 5

    Drizzle the mixture evenly over the chicken and vegetables, ensuring all items are lightly coated.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy at the edges.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Lemon-Herb Chicken and Roasted Crispy 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 Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Crispy Root Vegetables

Savor a bright twist on a classic sheet pan dinner featuring tender, juicy lemon-herb chicken paired with a medley of roasted, crispy root vegetables. Perfectly balanced with vibrant citrus and aromatic herbs, this dish offers a wholesome, satisfying meal that’s as nourishing as it is flavorful.

NUTRITION

337kcal
Protein
33.0g
Fat
11.1g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a sheet pan by lining with parchment paper or a light coating of non-stick spray.

  • 2

    Cut the carrot and parsnip into evenly sized sticks or chunks to ensure uniform roasting.

  • 3

    Place the chicken breast on the sheet pan. Arrange the chopped vegetables around the chicken.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper.

  • 5

    Drizzle the mixture evenly over the chicken and vegetables, ensuring all items are lightly coated.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy at the edges.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.