Crispy 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 Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a delectable dish where crispy, tender lemon herb chicken pairs beautifully with a medley of roasted root vegetables. The bright tang of lemon and aromatic herbs elevate the dish, creating a balanced meal that's both flavorful and nourishing.

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NUTRITION

431kcal
Protein
37.4g
Fat
18.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Carrots

100 g Parsnips

1 tbsp Olive Oil

Juice of 1/2 Lemon

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub it with half of the herb-lemon mixture.

  • 4

    In a mixing bowl, toss the chopped carrots and parsnips with olive oil, the remaining herb-lemon mixture, salt, and pepper.

  • 5

    Place the chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 6

    Bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness on the chicken, broil for an additional 2-3 minutes, watching closely to avoid burning.

  • 8

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

Crispy 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 Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a delectable dish where crispy, tender lemon herb chicken pairs beautifully with a medley of roasted root vegetables. The bright tang of lemon and aromatic herbs elevate the dish, creating a balanced meal that's both flavorful and nourishing.

NUTRITION

431kcal
Protein
37.4g
Fat
18.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Carrots

100 g Parsnips

1 tbsp Olive Oil

Juice of 1/2 Lemon

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub it with half of the herb-lemon mixture.

  • 4

    In a mixing bowl, toss the chopped carrots and parsnips with olive oil, the remaining herb-lemon mixture, salt, and pepper.

  • 5

    Place the chicken breast on a baking sheet and arrange the vegetables around it in a single layer.

  • 6

    Bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness on the chicken, broil for an additional 2-3 minutes, watching closely to avoid burning.

  • 8

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