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 vibrant dish featuring tender chicken breast coated in a light, crispy lemon-herb breadcrumb mix, paired with an array of sweet roasted carrots and parsnips. This dish offers a delightful balance of tang and earthy sweetness, making it a versatile option for any meal.

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NUTRITION

403kcal
Protein
35.5g
Fat
8.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

1 medium Carrot

1 medium Parsnip

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, mix the whole wheat breadcrumbs with the mixed dried herbs, salt, and black pepper. Squeeze in the lemon juice to add moisture and tang.

  • 3

    Pat the chicken breast dry. Lightly coat the chicken with the breadcrumb mixture, pressing gently to adhere.

  • 4

    Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes on each side until golden and crisp.

  • 5

    Meanwhile, chop the carrot and parsnip into bite-sized pieces. Toss the vegetables in a little extra olive oil, salt, and pepper.

  • 6

    Transfer the chopped vegetables into the skillet around the chicken or onto a separate baking tray.

  • 7

    Place the skillet (or tray) in the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 8

    Remove from the oven and let the chicken rest for a few minutes. Serve the crispy lemon herb chicken alongside the roasted root vegetables.

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 vibrant dish featuring tender chicken breast coated in a light, crispy lemon-herb breadcrumb mix, paired with an array of sweet roasted carrots and parsnips. This dish offers a delightful balance of tang and earthy sweetness, making it a versatile option for any meal.

NUTRITION

403kcal
Protein
35.5g
Fat
8.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

1 medium Carrot

1 medium Parsnip

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, mix the whole wheat breadcrumbs with the mixed dried herbs, salt, and black pepper. Squeeze in the lemon juice to add moisture and tang.

  • 3

    Pat the chicken breast dry. Lightly coat the chicken with the breadcrumb mixture, pressing gently to adhere.

  • 4

    Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes on each side until golden and crisp.

  • 5

    Meanwhile, chop the carrot and parsnip into bite-sized pieces. Toss the vegetables in a little extra olive oil, salt, and pepper.

  • 6

    Transfer the chopped vegetables into the skillet around the chicken or onto a separate baking tray.

  • 7

    Place the skillet (or tray) in the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 8

    Remove from the oven and let the chicken rest for a few minutes. Serve the crispy lemon herb chicken alongside the roasted root vegetables.