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; 1/2 cup chopped Carrots; 1/2 cup chopped Parsnips; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; Salt and Pepper to taste

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 vibrant flavors of tender lemon herb chicken paired with perfectly roasted root vegetables. A zesty marinade and a hint of fresh herbs elevate this simple sheet pan dinner into a wholesome, balanced meal bursting with aromas and textures.

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NUTRITION

Protein

36.4g

Fat

8.8g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a sheet pan with parchment paper.
2
In a small bowl, mix the olive oil, lemon juice, dried thyme, and dried rosemary together. Season with a pinch of salt and pepper.
3
Place the chicken breast on the sheet pan. Arrange the chopped carrots and parsnips around the chicken in a single layer.
4
Drizzle the herb-lemon mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.
5
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6
Remove from the oven, let rest for a few minutes, and serve immediately.