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 a delicious and balanced dish featuring lightly crispy chicken infused with zesty lemon and fresh herbs, paired perfectly with a medley of roasted root vegetables. The vibrant fall flavors make this meal both comforting and energizing, ideal for a wholesome dinner.

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NUTRITION

425kcal
Protein
46.5g
Fat
10.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 medium Beet

1/2 tbsp Olive Oil

1/2 Lemon (juiced)

1 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.

  • 2

    Combine the chopped carrot, parsnip, and beet in a bowl. Drizzle with olive oil, and season with a pinch of salt and pepper.

  • 3

    Toss the vegetables until evenly coated and spread them out on a baking tray lined with parchment paper.

  • 4

    Place the tray in the oven and roast for about 25-30 minutes, stirring halfway through for even caramelization.

  • 5

    While the vegetables roast, pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and chopped fresh herbs.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for 3-4 minutes on each side until the exterior is crispy and golden.

  • 7

    Reduce heat slightly if needed and drizzle over lemon juice during the last minute of cooking to infuse a zesty flavor.

  • 8

    Once the chicken is cooked through (internal temperature should reach 165°F), remove it from the pan and let it rest for a couple of minutes.

  • 9

    Plate the crispy lemon herb chicken alongside a generous serving of roasted root vegetables and serve immediately.

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 a delicious and balanced dish featuring lightly crispy chicken infused with zesty lemon and fresh herbs, paired perfectly with a medley of roasted root vegetables. The vibrant fall flavors make this meal both comforting and energizing, ideal for a wholesome dinner.

NUTRITION

425kcal
Protein
46.5g
Fat
10.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 medium Beet

1/2 tbsp Olive Oil

1/2 Lemon (juiced)

1 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.

  • 2

    Combine the chopped carrot, parsnip, and beet in a bowl. Drizzle with olive oil, and season with a pinch of salt and pepper.

  • 3

    Toss the vegetables until evenly coated and spread them out on a baking tray lined with parchment paper.

  • 4

    Place the tray in the oven and roast for about 25-30 minutes, stirring halfway through for even caramelization.

  • 5

    While the vegetables roast, pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and chopped fresh herbs.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for 3-4 minutes on each side until the exterior is crispy and golden.

  • 7

    Reduce heat slightly if needed and drizzle over lemon juice during the last minute of cooking to infuse a zesty flavor.

  • 8

    Once the chicken is cooked through (internal temperature should reach 165°F), remove it from the pan and let it rest for a couple of minutes.

  • 9

    Plate the crispy lemon herb chicken alongside a generous serving of roasted root vegetables and serve immediately.