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

Savor tender, citrus-infused chicken paired with a colorful medley of roasted root vegetables. This dish bursts with bright lemon notes, fresh herbs, and a perfect balance of savory and natural sweetness from vegetables, all roasted on one sheet pan for easy cleanup.

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NUTRITION

529kcal
Protein
36.4g
Fat
18.4g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Potato (150g)

1 tbsp Olive Oil (14g)

1/2 Lemon

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper or a silicone mat.

  • 2

    Cut the chicken breast into bite-sized pieces. Wash and chop the carrot, parsnip, and red potato into similarly sized chunks to ensure even roasting.

  • 3

    In a large bowl, combine the chopped vegetables with olive oil, juice from half a lemon, chopped fresh herbs, salt, and pepper. Toss until evenly coated.

  • 4

    Place the chicken pieces on the sheet pan alongside the vegetables. Drizzle a little extra lemon juice over the chicken and season with additional salt and pepper if desired.

  • 5

    Roast in the preheated oven for about 25-30 minutes, stirring the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and serve immediately, enjoying the vibrant flavors and balanced textures of your nutritious meal.

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

Savor tender, citrus-infused chicken paired with a colorful medley of roasted root vegetables. This dish bursts with bright lemon notes, fresh herbs, and a perfect balance of savory and natural sweetness from vegetables, all roasted on one sheet pan for easy cleanup.

NUTRITION

529kcal
Protein
36.4g
Fat
18.4g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Potato (150g)

1 tbsp Olive Oil (14g)

1/2 Lemon

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper or a silicone mat.

  • 2

    Cut the chicken breast into bite-sized pieces. Wash and chop the carrot, parsnip, and red potato into similarly sized chunks to ensure even roasting.

  • 3

    In a large bowl, combine the chopped vegetables with olive oil, juice from half a lemon, chopped fresh herbs, salt, and pepper. Toss until evenly coated.

  • 4

    Place the chicken pieces on the sheet pan alongside the vegetables. Drizzle a little extra lemon juice over the chicken and season with additional salt and pepper if desired.

  • 5

    Roast in the preheated oven for about 25-30 minutes, stirring the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and serve immediately, enjoying the vibrant flavors and balanced textures of your nutritious meal.