Lemon Herb Chicken with Crispy Roasted Root Vegetables

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

Lemon Herb Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Crispy Roasted Root Vegetables

Savor the brightness of lemon-herbed chicken paired with a medley of crispy roasted root vegetables including carrots, parsnips, and sweet potato. This dish offers a satisfying combination of tender, flavorful chicken and caramelized vegetables, accented by a drizzle of olive oil and fresh herbs, making it perfect for a wholesome dinner.

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NUTRITION

438kcal
Protein
38.6g
Fat
11.5g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato (using half)

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine chopped carrots, parsnip, and diced sweet potato. Drizzle with olive oil, a pinch of salt and pepper, and half of the fresh herbs; toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet in a single layer to ensure even roasting. Place in the oven and roast for about 25-30 minutes, stirring halfway through, until they are tender and slightly crispy.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, the remaining fresh herbs, and drizzle with lemon juice.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes per side until golden, then reduce the heat to medium and continue cooking until the chicken is cooked through (internal temperature of 165°F), about 6-8 minutes total.

  • 6

    Remove the chicken and let it rest for a few minutes. Slice the chicken if desired.

  • 7

    Plate the chicken alongside the roasted root vegetables and serve with an extra squeeze of lemon juice if you like.

Lemon Herb Chicken with Crispy Roasted Root Vegetables

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

Lemon Herb Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Crispy Roasted Root Vegetables

Savor the brightness of lemon-herbed chicken paired with a medley of crispy roasted root vegetables including carrots, parsnips, and sweet potato. This dish offers a satisfying combination of tender, flavorful chicken and caramelized vegetables, accented by a drizzle of olive oil and fresh herbs, making it perfect for a wholesome dinner.

NUTRITION

438kcal
Protein
38.6g
Fat
11.5g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato (using half)

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, combine chopped carrots, parsnip, and diced sweet potato. Drizzle with olive oil, a pinch of salt and pepper, and half of the fresh herbs; toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet in a single layer to ensure even roasting. Place in the oven and roast for about 25-30 minutes, stirring halfway through, until they are tender and slightly crispy.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, the remaining fresh herbs, and drizzle with lemon juice.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes per side until golden, then reduce the heat to medium and continue cooking until the chicken is cooked through (internal temperature of 165°F), about 6-8 minutes total.

  • 6

    Remove the chicken and let it rest for a few minutes. Slice the chicken if desired.

  • 7

    Plate the chicken alongside the roasted root vegetables and serve with an extra squeeze of lemon juice if you like.