Roasted Lemon-Herb Chicken with Crispy Root Vegetables

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

Roasted Lemon-Herb Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Lemon-Herb Chicken with Crispy Root Vegetables

Savor the vibrant flavors of succulent lemon-herb chicken paired with a medley of crispy roasted root vegetables. This dish brings together tender chicken breast infused with zesty lemon and aromatic herbs, while carrots, parsnips, and red potato transform into a delightful rustic side that packs both texture and taste.

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NUTRITION

414kcal
Protein
35.1g
Fat
8.7g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 teaspoon Olive Oil

1/2 Lemon

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, carve the chicken breast with a drizzle of olive oil, squeeze in the juice from 1/2 lemon, add the mixed fresh herbs, and season generously with salt and pepper.

  • 3

    Chop the carrot, parsnip, and red potato into evenly sized pieces to ensure uniform cooking.

  • 4

    Toss the vegetables in a small amount of olive oil, salt, pepper, and a few drops of lemon juice for brightness.

  • 5

    Place the seasoned chicken breast on one side of a baking tray, and arrange the vegetables on the other side.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and crispy on the edges.

  • 7

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

Roasted Lemon-Herb Chicken with Crispy Root Vegetables

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

Roasted Lemon-Herb Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Lemon-Herb Chicken with Crispy Root Vegetables

Savor the vibrant flavors of succulent lemon-herb chicken paired with a medley of crispy roasted root vegetables. This dish brings together tender chicken breast infused with zesty lemon and aromatic herbs, while carrots, parsnips, and red potato transform into a delightful rustic side that packs both texture and taste.

NUTRITION

414kcal
Protein
35.1g
Fat
8.7g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 teaspoon Olive Oil

1/2 Lemon

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, carve the chicken breast with a drizzle of olive oil, squeeze in the juice from 1/2 lemon, add the mixed fresh herbs, and season generously with salt and pepper.

  • 3

    Chop the carrot, parsnip, and red potato into evenly sized pieces to ensure uniform cooking.

  • 4

    Toss the vegetables in a small amount of olive oil, salt, pepper, and a few drops of lemon juice for brightness.

  • 5

    Place the seasoned chicken breast on one side of a baking tray, and arrange the vegetables on the other side.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and crispy on the edges.

  • 7

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