Lemon-Herb Roasted Chicken with Crispy Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

Savor the vibrant flavors of zesty lemon and fresh herbs paired with succulent roasted chicken and crispy root vegetables. A light yet satisfying meal that balances protein and wholesome vegetables, perfect for a nourishing dinner.

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NUTRITION

324kcal
Protein
41.1g
Fat
8.9g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1/2 Lemon (juiced)

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of half a lemon, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a baking dish and rub the marinade evenly over it.

  • 4

    Chop the carrot and parsnip into uniform pieces. Toss them with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the seasoned vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and crispy on the edges.

  • 7

    Let it rest for a few minutes before serving to allow the flavors to meld together.

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

Savor the vibrant flavors of zesty lemon and fresh herbs paired with succulent roasted chicken and crispy root vegetables. A light yet satisfying meal that balances protein and wholesome vegetables, perfect for a nourishing dinner.

NUTRITION

324kcal
Protein
41.1g
Fat
8.9g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1/2 Lemon (juiced)

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of half a lemon, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a baking dish and rub the marinade evenly over it.

  • 4

    Chop the carrot and parsnip into uniform pieces. Toss them with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the seasoned vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and crispy on the edges.

  • 7

    Let it rest for a few minutes before serving to allow the flavors to meld together.