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 beautifully roasted dish where tender, crispy chicken breast is elevated with a zesty lemon herb marinade, paired with a medley of naturally sweet roasted root vegetables. This plate features perfectly balanced flavors and textures guaranteed to delight your palate.

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NUTRITION

395kcal
Protein
46.2g
Fat
10.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

100g Carrot

100g Parsnip

1 tsp Olive Oil

1/2 tbsp Lemon Juice

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, chopped thyme, and rosemary along with salt and pepper.

  • 3

    Place the chicken breast on a baking sheet and lightly coat with the lemon herb mixture. Reserve a little mixture for the vegetables.

  • 4

    Chop the carrot and parsnip into uniform pieces and toss them in the remaining herb mixture ensuring they are well coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer for even roasting.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing, and then serve alongside the roasted root vegetables.

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 beautifully roasted dish where tender, crispy chicken breast is elevated with a zesty lemon herb marinade, paired with a medley of naturally sweet roasted root vegetables. This plate features perfectly balanced flavors and textures guaranteed to delight your palate.

NUTRITION

395kcal
Protein
46.2g
Fat
10.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

100g Carrot

100g Parsnip

1 tsp Olive Oil

1/2 tbsp Lemon Juice

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, chopped thyme, and rosemary along with salt and pepper.

  • 3

    Place the chicken breast on a baking sheet and lightly coat with the lemon herb mixture. Reserve a little mixture for the vegetables.

  • 4

    Chop the carrot and parsnip into uniform pieces and toss them in the remaining herb mixture ensuring they are well coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer for even roasting.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing, and then serve alongside the roasted root vegetables.