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 vibrant medley of tender lemon-herb chicken paired with an assortment of roasted root vegetables. This dish bursts with fresh flavors from zesty lemon and aromatic herbs, balanced with the natural sweetness of carrots, parsnips, and red potatoes. It’s a complete meal that’s as wholesome as it is delicious.

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NUTRITION

379kcal
Protein
39.1g
Fat
9g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Red Potato

1 medium Parsnip

1 medium Lemon

1 tsp Olive Oil

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot, red potato, and parsnip into even pieces for uniform roasting. Place them on a sheet pan.

  • 3

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss to coat evenly.

  • 4

    Place the chicken breast on the same sheet pan. Squeeze the juice of the lemon over the chicken and vegetables.

  • 5

    Sprinkle fresh thyme and rosemary over the chicken and vegetables. Season the chicken with additional salt and pepper if desired.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

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

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 vibrant medley of tender lemon-herb chicken paired with an assortment of roasted root vegetables. This dish bursts with fresh flavors from zesty lemon and aromatic herbs, balanced with the natural sweetness of carrots, parsnips, and red potatoes. It’s a complete meal that’s as wholesome as it is delicious.

NUTRITION

379kcal
Protein
39.1g
Fat
9g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Red Potato

1 medium Parsnip

1 medium Lemon

1 tsp Olive Oil

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot, red potato, and parsnip into even pieces for uniform roasting. Place them on a sheet pan.

  • 3

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss to coat evenly.

  • 4

    Place the chicken breast on the same sheet pan. Squeeze the juice of the lemon over the chicken and vegetables.

  • 5

    Sprinkle fresh thyme and rosemary over the chicken and vegetables. Season the chicken with additional salt and pepper if desired.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

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