Creamy 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.

Creamy Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a light yet flavorful dish featuring tender chicken breast marinated in a zesty lemon herb sauce, served alongside a medley of roasted carrots and parsnips. The creamy yogurt-based dressing perfectly complements the savory chicken and warmly roasted vegetables, making this dish a vibrant, balanced meal that delights both the palate and your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

368kcal
Protein
43.0g
Fat
9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 cup Nonfat Greek Yogurt

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, mix the nonfat Greek yogurt, fresh lemon juice, mixed fresh herbs, salt, and black pepper to create the creamy herb sauce.

  • 3

    Place the chicken breast on a lightly greased baking sheet. Season both sides with a little salt and pepper, then smear half of the lemon herb sauce over the top.

  • 4

    Peel and chop the carrot and parsnip into even sticks. Toss the vegetables in a bowl with the olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Once cooked, drizzle the remaining lemon herb sauce over the chicken and vegetables before serving.

Creamy 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.

Creamy Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a light yet flavorful dish featuring tender chicken breast marinated in a zesty lemon herb sauce, served alongside a medley of roasted carrots and parsnips. The creamy yogurt-based dressing perfectly complements the savory chicken and warmly roasted vegetables, making this dish a vibrant, balanced meal that delights both the palate and your nutritional goals.

NUTRITION

368kcal
Protein
43.0g
Fat
9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 cup Nonfat Greek Yogurt

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, mix the nonfat Greek yogurt, fresh lemon juice, mixed fresh herbs, salt, and black pepper to create the creamy herb sauce.

  • 3

    Place the chicken breast on a lightly greased baking sheet. Season both sides with a little salt and pepper, then smear half of the lemon herb sauce over the top.

  • 4

    Peel and chop the carrot and parsnip into even sticks. Toss the vegetables in a bowl with the olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Once cooked, drizzle the remaining lemon herb sauce over the chicken and vegetables before serving.