Lemon Herb Roasted Chicken with Fluffy Rice Pilaf

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

Lemon Herb Roasted Chicken with Fluffy Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Fluffy Rice Pilaf

Enjoy a satisfying plate of tender roasted chicken infused with fresh lemon and herbs, paired with a light and aromatic rice pilaf studded with sautéed onions and carrots. This dish balances lean protein and wholesome carbohydrates with a burst of citrus for a refreshing finish.

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NUTRITION

437kcal
Protein
37.2g
Fat
8g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Basmati Rice

1 tsp Olive Oil

1/4 cup diced Carrot

1/4 cup diced Onion

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the lemon juice, minced garlic, mixed dried herbs, salt, and pepper. Rub this marinade evenly over the chicken breast.

  • 3

    Place the chicken on a lightly greased baking tray and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, heat olive oil in a small saucepan over medium heat. Add diced onions and carrots, sautéing until they are softened and slightly translucent.

  • 5

    Stir in the cooked basmati rice into the saucepan with the vegetables, mixing well to combine the flavors. Season with a pinch of salt and pepper as needed.

  • 6

    Once the chicken is roasted, slice it and serve alongside the fluffy rice pilaf. Garnish with a little extra lemon juice or herbs if desired.

Lemon Herb Roasted Chicken with Fluffy Rice Pilaf

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

Lemon Herb Roasted Chicken with Fluffy Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Fluffy Rice Pilaf

Enjoy a satisfying plate of tender roasted chicken infused with fresh lemon and herbs, paired with a light and aromatic rice pilaf studded with sautéed onions and carrots. This dish balances lean protein and wholesome carbohydrates with a burst of citrus for a refreshing finish.

NUTRITION

437kcal
Protein
37.2g
Fat
8g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Basmati Rice

1 tsp Olive Oil

1/4 cup diced Carrot

1/4 cup diced Onion

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the lemon juice, minced garlic, mixed dried herbs, salt, and pepper. Rub this marinade evenly over the chicken breast.

  • 3

    Place the chicken on a lightly greased baking tray and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, heat olive oil in a small saucepan over medium heat. Add diced onions and carrots, sautéing until they are softened and slightly translucent.

  • 5

    Stir in the cooked basmati rice into the saucepan with the vegetables, mixing well to combine the flavors. Season with a pinch of salt and pepper as needed.

  • 6

    Once the chicken is roasted, slice it and serve alongside the fluffy rice pilaf. Garnish with a little extra lemon juice or herbs if desired.