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 crispiness of golden lemon herb chicken paired beautifully with a medley of roasted root vegetables. The chicken is perfectly seasoned with fresh lemon, garlic, and herbs, while tender carrots and parsnips add a touch of natural sweetness and crunch. A balanced, wholesome dish that’s both satisfying and nutritious.

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NUTRITION

434kcal
Protein
41.3g
Fat
8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1/2 Lemon

1 clove Garlic

1 tablespoon Fresh Thyme & Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the juice of half a lemon, minced garlic, fresh thyme and rosemary, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Place the chicken on a baking sheet lined with parchment paper.

  • 5

    Chop the carrot and parsnip into similarly sized pieces and toss them in olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken.

  • 9

    Remove from the oven, let rest for a few minutes, then serve hot.

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 crispiness of golden lemon herb chicken paired beautifully with a medley of roasted root vegetables. The chicken is perfectly seasoned with fresh lemon, garlic, and herbs, while tender carrots and parsnips add a touch of natural sweetness and crunch. A balanced, wholesome dish that’s both satisfying and nutritious.

NUTRITION

434kcal
Protein
41.3g
Fat
8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1/2 Lemon

1 clove Garlic

1 tablespoon Fresh Thyme & Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the juice of half a lemon, minced garlic, fresh thyme and rosemary, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Place the chicken on a baking sheet lined with parchment paper.

  • 5

    Chop the carrot and parsnip into similarly sized pieces and toss them in olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken.

  • 9

    Remove from the oven, let rest for a few minutes, then serve hot.