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

Enjoy a brightly flavored and nourishing meal featuring tender lemon herb chicken paired with a medley of roasted root vegetables, including carrots, parsnips, and red onions. Fresh lemon juice and aromatic thyme elevate this dish to a delightful balance of tangy and savory notes, all roasted to perfection on a single sheet pan for minimal cleanup and maximum flavor.

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NUTRITION

488kcal
Protein
38g
Fat
18.8g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup diced Carrots

1 cup diced Parsnips

1/2 medium Red Onion

2 tablespoons Lemon Juice

1 tablespoon Olive Oil

1 tablespoon Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the diced carrots, parsnips, and red onion. Drizzle with olive oil and lemon juice, then toss with fresh thyme, salt, and pepper to taste.

  • 3

    Place the chicken breast on the sheet pan and season both sides with salt, pepper, and additional thyme if desired.

  • 4

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

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

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

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

Enjoy a brightly flavored and nourishing meal featuring tender lemon herb chicken paired with a medley of roasted root vegetables, including carrots, parsnips, and red onions. Fresh lemon juice and aromatic thyme elevate this dish to a delightful balance of tangy and savory notes, all roasted to perfection on a single sheet pan for minimal cleanup and maximum flavor.

NUTRITION

488kcal
Protein
38g
Fat
18.8g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup diced Carrots

1 cup diced Parsnips

1/2 medium Red Onion

2 tablespoons Lemon Juice

1 tablespoon Olive Oil

1 tablespoon Fresh Thyme

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the diced carrots, parsnips, and red onion. Drizzle with olive oil and lemon juice, then toss with fresh thyme, salt, and pepper to taste.

  • 3

    Place the chicken breast on the sheet pan and season both sides with salt, pepper, and additional thyme if desired.

  • 4

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

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

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