Crispy Lemon Herb Baked 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 Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Chicken with Roasted Root Vegetables

Enjoy a bright and crispy escape with this lemon herb baked chicken partnered with a medley of roasted root vegetables. The tender, juicy chicken is perfectly seasoned with fresh lemon, garlic, and aromatic herbs, while carrots, parsnips, and turnips bring a naturally sweet earthiness to the dish. This balanced plate is a delightful marriage of flavors and textures that is light yet satisfying.

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NUTRITION

350kcal
Protein
48.2g
Fat
9.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Turnip

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

2 tablespoons Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, olive oil, and roughly chopped fresh herbs.

  • 3

    Pat the chicken breast dry with a paper towel and rub the lemon herb mixture thoroughly over the surface.

  • 4

    Place the chicken breast on a lightly greased baking sheet.

  • 5

    Peel and cut the carrot, parsnip, and turnip into evenly sized chunks and toss them in any remaining herb mixture.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    For extra crispiness on the chicken, broil for an additional 2-3 minutes at the end, monitoring closely.

  • 9

    Remove from oven, let rest briefly, and serve warm.

Crispy Lemon Herb Baked 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 Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Chicken with Roasted Root Vegetables

Enjoy a bright and crispy escape with this lemon herb baked chicken partnered with a medley of roasted root vegetables. The tender, juicy chicken is perfectly seasoned with fresh lemon, garlic, and aromatic herbs, while carrots, parsnips, and turnips bring a naturally sweet earthiness to the dish. This balanced plate is a delightful marriage of flavors and textures that is light yet satisfying.

NUTRITION

350kcal
Protein
48.2g
Fat
9.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Turnip

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

2 tablespoons Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, olive oil, and roughly chopped fresh herbs.

  • 3

    Pat the chicken breast dry with a paper towel and rub the lemon herb mixture thoroughly over the surface.

  • 4

    Place the chicken breast on a lightly greased baking sheet.

  • 5

    Peel and cut the carrot, parsnip, and turnip into evenly sized chunks and toss them in any remaining herb mixture.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    For extra crispiness on the chicken, broil for an additional 2-3 minutes at the end, monitoring closely.

  • 9

    Remove from oven, let rest briefly, and serve warm.