Creamy 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.

Creamy Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Root Vegetables

Savor succulent herb-infused chicken paired with a tangy creamy lemon sauce, complemented by a medley of perfectly roasted root vegetables. This dish is a balanced marriage of protein, zest, and earthy flavors, delivering a satisfyingly nutritious meal ideal for a wholesome dinner.

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NUTRITION

430kcal
Protein
44.7g
Fat
9.3g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Non-fat Greek Yogurt

1 medium Lemon

4 oz Carrots

4 oz Parsnips

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Trim any excess fat from the chicken breast and season both sides with salt and pepper.

  • 3

    In a small bowl, combine the non-fat Greek yogurt, zest and juice from the lemon, minced garlic, and chopped fresh herbs. Adjust seasoning with salt and pepper.

  • 4

    Place the chicken breast on a baking tray and coat lightly with the yogurt mixture, reserving some for drizzling later.

  • 5

    Chop the carrots and parsnips into uniform pieces. Toss them in a bowl with a teaspoon of olive oil, salt, pepper, and a pinch of the chopped herbs.

  • 6

    Spread the vegetables in a single layer on a separate baking tray.

  • 7

    Roast the chicken and vegetables in the preheated oven. Bake the chicken for about 20-25 minutes or until it reaches an internal temperature of 165°F, and roast the vegetables for 25-30 minutes until tender and golden.

  • 8

    Remove both trays from the oven. Optionally drizzle any remaining lemon herb yogurt over the chicken for extra creaminess.

  • 9

    Plate the chicken with a generous serving of roasted root vegetables and serve warm.

Creamy 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.

Creamy Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Root Vegetables

Savor succulent herb-infused chicken paired with a tangy creamy lemon sauce, complemented by a medley of perfectly roasted root vegetables. This dish is a balanced marriage of protein, zest, and earthy flavors, delivering a satisfyingly nutritious meal ideal for a wholesome dinner.

NUTRITION

430kcal
Protein
44.7g
Fat
9.3g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Non-fat Greek Yogurt

1 medium Lemon

4 oz Carrots

4 oz Parsnips

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Trim any excess fat from the chicken breast and season both sides with salt and pepper.

  • 3

    In a small bowl, combine the non-fat Greek yogurt, zest and juice from the lemon, minced garlic, and chopped fresh herbs. Adjust seasoning with salt and pepper.

  • 4

    Place the chicken breast on a baking tray and coat lightly with the yogurt mixture, reserving some for drizzling later.

  • 5

    Chop the carrots and parsnips into uniform pieces. Toss them in a bowl with a teaspoon of olive oil, salt, pepper, and a pinch of the chopped herbs.

  • 6

    Spread the vegetables in a single layer on a separate baking tray.

  • 7

    Roast the chicken and vegetables in the preheated oven. Bake the chicken for about 20-25 minutes or until it reaches an internal temperature of 165°F, and roast the vegetables for 25-30 minutes until tender and golden.

  • 8

    Remove both trays from the oven. Optionally drizzle any remaining lemon herb yogurt over the chicken for extra creaminess.

  • 9

    Plate the chicken with a generous serving of roasted root vegetables and serve warm.