Name: Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Carrot; 1 medium Parsnip; 1/2 medium Red Onion; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice (juice of 1/2 lemon); 2 cloves Garlic; Fresh Rosemary and Thyme

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Savor the robust flavors of tender lemon herb chicken accompanied by a medley of roasted root vegetables. This dish is a perfect balance of juicy chicken breast and sweet, earthy vegetables, all elevated with a bright citrus and aromatic herb dressing.

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NUTRITION

Protein

37.6g

Fat

18g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice (juice of 1/2 lemon)

2 cloves Garlic

Fresh Rosemary and Thyme

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
In a small bowl, mix the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper to create the marinade.
3
Place the chicken breast on the sheet pan and brush half of the marinade over it.
4
Chop the carrot, parsnip, and red onion into uniformly sized pieces. Place them around the chicken on the sheet pan.
5
Drizzle the remaining marinade over the vegetables and toss gently to coat evenly.
6
Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and lightly caramelized.
7
Remove from the oven, let rest for a few minutes, slice the chicken if desired, and serve warm.