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 a perfectly roasted chicken breast enhanced by a tangy lemon herb marinade, served with a crispy medley of roasted root vegetables. The dish brings a harmonious balance of zesty citrus and aromatic herbs, perfect for a satisfying lunch or dinner.

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NUTRITION

341kcal
Protein
43.2g
Fat
9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (roasted)

0.5 medium Carrot

0.5 cup Parsnips (diced)

1 teaspoon Olive Oil

0.5 whole Lemon (juiced)

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Pat the chicken breast dry and rub the marinade evenly over it. Let it sit for 10-15 minutes to absorb the flavors.

  • 4

    Chop the carrot and parsnip into evenly sized pieces for uniform roasting.

  • 5

    Toss the chopped vegetables with a little extra olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the marinated chicken breast on the baking sheet amidst the vegetables.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and crispy.

  • 8

    Remove from the oven, let rest for a few minutes, and then serve warm.

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 a perfectly roasted chicken breast enhanced by a tangy lemon herb marinade, served with a crispy medley of roasted root vegetables. The dish brings a harmonious balance of zesty citrus and aromatic herbs, perfect for a satisfying lunch or dinner.

NUTRITION

341kcal
Protein
43.2g
Fat
9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (roasted)

0.5 medium Carrot

0.5 cup Parsnips (diced)

1 teaspoon Olive Oil

0.5 whole Lemon (juiced)

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Pat the chicken breast dry and rub the marinade evenly over it. Let it sit for 10-15 minutes to absorb the flavors.

  • 4

    Chop the carrot and parsnip into evenly sized pieces for uniform roasting.

  • 5

    Toss the chopped vegetables with a little extra olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the marinated chicken breast on the baking sheet amidst the vegetables.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and crispy.

  • 8

    Remove from the oven, let rest for a few minutes, and then serve warm.