Crispy Lemon-Herb Roasted 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 Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a burst of citrus and aromatic herbs enveloping a tender roasted chicken breast, perfectly paired with a medley of root vegetables. This dish brings together the crispiness of a well-roasted plate with the natural sweetness of carrots, parsnips, and red onion, finished with a drizzle of zesty olive oil for a balanced, comforting meal.

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NUTRITION

449kcal
Protein
37.8g
Fat
18.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100g Carrot

100g Parsnip

0.5 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs.

  • 3

    Slice the carrots, parsnips, and red onion into uniform pieces for even roasting.

  • 4

    In a bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper.

  • 5

    Toss the root vegetables in the olive oil mixture until they are evenly coated.

  • 6

    Place the chicken breast and vegetables on a baking sheet lined with parchment paper, ensuring the vegetables form a single layer for crisping.

  • 7

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and plate with a generous serving of roasted vegetables.

  • 9

    Enjoy your flavorful, balanced meal!

Crispy Lemon-Herb Roasted 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 Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a burst of citrus and aromatic herbs enveloping a tender roasted chicken breast, perfectly paired with a medley of root vegetables. This dish brings together the crispiness of a well-roasted plate with the natural sweetness of carrots, parsnips, and red onion, finished with a drizzle of zesty olive oil for a balanced, comforting meal.

NUTRITION

449kcal
Protein
37.8g
Fat
18.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100g Carrot

100g Parsnip

0.5 medium Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs.

  • 3

    Slice the carrots, parsnips, and red onion into uniform pieces for even roasting.

  • 4

    In a bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper.

  • 5

    Toss the root vegetables in the olive oil mixture until they are evenly coated.

  • 6

    Place the chicken breast and vegetables on a baking sheet lined with parchment paper, ensuring the vegetables form a single layer for crisping.

  • 7

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and plate with a generous serving of roasted vegetables.

  • 9

    Enjoy your flavorful, balanced meal!