Sheet Pan Lemon Herb Chicken and Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Root Vegetables

Savor the vibrant flavors of tender lemon herb chicken paired with a medley of crispy roasted root vegetables. This sheet pan dish delivers a harmonious balance of zest, savory herbs, and the natural sweetness of roasted carrots and parsnips, all brought together with a gentle drizzle of olive oil for that perfect roast. An ideal meal for any time of day, offering both comfort and a nutritious boost.

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NUTRITION

312kcal
Protein
37.2g
Fat
8.8g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 portion Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and 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 or lightly spray with cooking oil.

  • 2

    Slice the carrot and parsnip into uniform sticks or rounds, and cut the red onion into thick wedges. Place the vegetables onto the sheet pan.

  • 3

    Drizzle the vegetables with olive oil, season with salt, pepper, and lightly toss with chopped garlic, rosemary, and thyme to evenly coat.

  • 4

    Place the 4 oz chicken breast on the sheet pan among the vegetables. Squeeze lemon juice over the chicken and vegetables, and season the chicken with additional salt, pepper, and a few extra sprigs of rosemary and thyme if desired.

  • 5

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

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve hot and enjoy your nutritious, balanced meal.

Sheet Pan Lemon Herb Chicken and Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Root Vegetables

Savor the vibrant flavors of tender lemon herb chicken paired with a medley of crispy roasted root vegetables. This sheet pan dish delivers a harmonious balance of zest, savory herbs, and the natural sweetness of roasted carrots and parsnips, all brought together with a gentle drizzle of olive oil for that perfect roast. An ideal meal for any time of day, offering both comfort and a nutritious boost.

NUTRITION

312kcal
Protein
37.2g
Fat
8.8g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 portion Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the carrot and parsnip into uniform sticks or rounds, and cut the red onion into thick wedges. Place the vegetables onto the sheet pan.

  • 3

    Drizzle the vegetables with olive oil, season with salt, pepper, and lightly toss with chopped garlic, rosemary, and thyme to evenly coat.

  • 4

    Place the 4 oz chicken breast on the sheet pan among the vegetables. Squeeze lemon juice over the chicken and vegetables, and season the chicken with additional salt, pepper, and a few extra sprigs of rosemary and thyme if desired.

  • 5

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

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve hot and enjoy your nutritious, balanced meal.