Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor the bright, zesty flavors of lemon and fresh herbs enveloping a tender roasted chicken breast, perfectly paired with crispy, caramelized root vegetables. This dish offers a wonderful balance of lean protein and satisfying, earthy veggies—a comforting meal bursting with aroma and color.

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NUTRITION

363kcal
Protein
34.5g
Fat
17.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

1/2 tsp Garlic Powder

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix olive oil, lemon juice, mixed fresh herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the herb-lemon mixture over it, ensuring it is well coated. Set aside to marinate briefly.

  • 4

    Chop the carrot, parsnip, and red onion into uniform bite-size pieces. Place them in a mixing bowl and toss with the remaining herb-lemon mixture.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Nestle the marinated chicken breast among the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy on the edges.

  • 7

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

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor the bright, zesty flavors of lemon and fresh herbs enveloping a tender roasted chicken breast, perfectly paired with crispy, caramelized root vegetables. This dish offers a wonderful balance of lean protein and satisfying, earthy veggies—a comforting meal bursting with aroma and color.

NUTRITION

363kcal
Protein
34.5g
Fat
17.3g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

1/2 tsp Garlic Powder

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix olive oil, lemon juice, mixed fresh herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the herb-lemon mixture over it, ensuring it is well coated. Set aside to marinate briefly.

  • 4

    Chop the carrot, parsnip, and red onion into uniform bite-size pieces. Place them in a mixing bowl and toss with the remaining herb-lemon mixture.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Nestle the marinated chicken breast among the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy on the edges.

  • 7

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