Crispy Baked 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.

Crispy Baked Lemon-Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lemon-Herb Chicken with Roasted Root Vegetables

Enjoy a perfectly balanced dish featuring tender, crispy baked chicken infused with fresh lemon and aromatic herbs, paired with a colorful medley of roasted root vegetables. This vibrant meal not only delights with its bright, tangy flavors and rustic charm, but also supports your fitness goals with a robust protein boost and satisfying textures.

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NUTRITION

324kcal
Protein
41.6g
Fat
8.8g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine the lemon juice, minced garlic, and chopped fresh herbs. Set aside the marinade.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Brush the chicken generously with the lemon-herb marinade and let it sit for 10 minutes.

  • 4

    Peel and chop the carrot, parsnip, and turnip into evenly sized pieces. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Remove from oven, let rest for a couple of minutes, then serve immediately.

Crispy Baked 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.

Crispy Baked Lemon-Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lemon-Herb Chicken with Roasted Root Vegetables

Enjoy a perfectly balanced dish featuring tender, crispy baked chicken infused with fresh lemon and aromatic herbs, paired with a colorful medley of roasted root vegetables. This vibrant meal not only delights with its bright, tangy flavors and rustic charm, but also supports your fitness goals with a robust protein boost and satisfying textures.

NUTRITION

324kcal
Protein
41.6g
Fat
8.8g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine the lemon juice, minced garlic, and chopped fresh herbs. Set aside the marinade.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Brush the chicken generously with the lemon-herb marinade and let it sit for 10 minutes.

  • 4

    Peel and chop the carrot, parsnip, and turnip into evenly sized pieces. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Remove from oven, let rest for a couple of minutes, then serve immediately.