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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Root Vegetables

Enjoy a vibrant and flavorful dinner featuring tender lemon-herb marinated chicken enveloped by a medley of roasted root vegetables. This sheet pan recipe achieves the perfect balance between a satisfying protein punch and a burst of naturally sweet, crispy veggies – a wholesome dish that delights both the palate and body.

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NUTRITION

358kcal
Protein
37.1g
Fat
14.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1.5 tablespoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Herbs (Rosemary & Thyme)

1 teaspoon Garlic Powder

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.

  • 2

    In a small bowl, mix the olive oil, lemon juice, chopped fresh herbs, garlic powder, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with half of the lemon-herb marinade.

  • 4

    In a separate bowl, toss the chopped carrots and parsnips with the remaining marinade until they are evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F) and the vegetables become crisp-tender and slightly caramelized around the edges.

  • 7

    Remove the sheet pan from the oven, allow to rest for a few minutes, then serve warm.

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Root Vegetables

Enjoy a vibrant and flavorful dinner featuring tender lemon-herb marinated chicken enveloped by a medley of roasted root vegetables. This sheet pan recipe achieves the perfect balance between a satisfying protein punch and a burst of naturally sweet, crispy veggies – a wholesome dish that delights both the palate and body.

NUTRITION

358kcal
Protein
37.1g
Fat
14.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1.5 tablespoons Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Herbs (Rosemary & Thyme)

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, lemon juice, chopped fresh herbs, garlic powder, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with half of the lemon-herb marinade.

  • 4

    In a separate bowl, toss the chopped carrots and parsnips with the remaining marinade until they are evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F) and the vegetables become crisp-tender and slightly caramelized around the edges.

  • 7

    Remove the sheet pan from the oven, allow to rest for a few minutes, then serve warm.