Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables

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

Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a vibrant plate featuring a succulent lemon-herb roasted chicken breast paired with an assortment of caramelized roasted root vegetables. This dish is a perfect balance of crisp textures and aromatic herbs, delivering a satisfying meal ideal for any time of the day.

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NUTRITION

353kcal
Protein
37.3g
Fat
8.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and place it in a shallow dish. Drizzle with lemon juice, sprinkle the fresh herbs, salt, and pepper, and let it marinate for 10 minutes.

  • 3

    Meanwhile, peel and chop the carrot and parsnip into uniform bite-sized pieces. Slice the red onion into wedges.

  • 4

    Place the chopped vegetables on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  • 5

    Nestle the marinated chicken breast among the vegetables on the baking sheet.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight crisp on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted root vegetables.

Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables

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

Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a vibrant plate featuring a succulent lemon-herb roasted chicken breast paired with an assortment of caramelized roasted root vegetables. This dish is a perfect balance of crisp textures and aromatic herbs, delivering a satisfying meal ideal for any time of the day.

NUTRITION

353kcal
Protein
37.3g
Fat
8.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and place it in a shallow dish. Drizzle with lemon juice, sprinkle the fresh herbs, salt, and pepper, and let it marinate for 10 minutes.

  • 3

    Meanwhile, peel and chop the carrot and parsnip into uniform bite-sized pieces. Slice the red onion into wedges.

  • 4

    Place the chopped vegetables on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  • 5

    Nestle the marinated chicken breast among the vegetables on the baking sheet.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight crisp on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted root vegetables.