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

Savor the vibrant flavors of lemon-infused, herb-crusted chicken paired with a medley of roasted root vegetables. This dish combines tender, juicy chicken with the natural sweetness of carrots and parsnips, enhanced by aromatic rosemary and thyme for a wholesome, satisfying meal.

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NUTRITION

478kcal
Protein
34.7g
Fat
18.4g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Onion

2 tablespoons Lemon Juice

1 tablespoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, fresh thyme, and rosemary. Season with salt and pepper to create a marinade.

  • 3

    Pound the chicken breast lightly to an even thickness. Rub the marinade evenly over the chicken and let it rest for 10-15 minutes to absorb the flavors.

  • 4

    Peel and chop the carrot, parsnip, and red onion into bite-sized pieces. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes.

  • 6

    Place the marinated chicken breast on another baking sheet. Bake in the same oven for 18-20 minutes or until the chicken is cooked through and edges become crispy.

  • 7

    If needed, you may add the vegetables to the chicken’s pan for the last 5 minutes to blend the flavors.

  • 8

    Plate the chicken breast alongside the roasted vegetables and serve warm.

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

Savor the vibrant flavors of lemon-infused, herb-crusted chicken paired with a medley of roasted root vegetables. This dish combines tender, juicy chicken with the natural sweetness of carrots and parsnips, enhanced by aromatic rosemary and thyme for a wholesome, satisfying meal.

NUTRITION

478kcal
Protein
34.7g
Fat
18.4g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Onion

2 tablespoons Lemon Juice

1 tablespoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, fresh thyme, and rosemary. Season with salt and pepper to create a marinade.

  • 3

    Pound the chicken breast lightly to an even thickness. Rub the marinade evenly over the chicken and let it rest for 10-15 minutes to absorb the flavors.

  • 4

    Peel and chop the carrot, parsnip, and red onion into bite-sized pieces. Toss the vegetables with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes.

  • 6

    Place the marinated chicken breast on another baking sheet. Bake in the same oven for 18-20 minutes or until the chicken is cooked through and edges become crispy.

  • 7

    If needed, you may add the vegetables to the chicken’s pan for the last 5 minutes to blend the flavors.

  • 8

    Plate the chicken breast alongside the roasted vegetables and serve warm.