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.

Lemon Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Root Vegetables

Savor the zesty tang of lemon-infused roasted chicken paired with a medley of tender root vegetables. This dish bursts with bright herbal notes and the natural sweetness of carrots, parsnips, and red onion, all brought together with a drizzle of olive oil and fresh lemon juice for a comforting yet vibrant meal.

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NUTRITION

401kcal
Protein
39.1g
Fat
18.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 cup chopped Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly oiled baking tray. Drizzle with olive oil and lemon juice, and sprinkle with mixed herbs, salt, and pepper.

  • 3

    Wash and peel the carrot and parsnip, then cut them into evenly sized bite-sized pieces. Dice the red onion.

  • 4

    Arrange the vegetables around the chicken on the baking tray. Toss gently to coat the vegetables with the remaining olive oil, lemon juice, and herbs.

  • 5

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and allow to rest for a few minutes before serving. Enjoy your balanced, flavorful meal!

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.

Lemon Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Roasted Root Vegetables

Savor the zesty tang of lemon-infused roasted chicken paired with a medley of tender root vegetables. This dish bursts with bright herbal notes and the natural sweetness of carrots, parsnips, and red onion, all brought together with a drizzle of olive oil and fresh lemon juice for a comforting yet vibrant meal.

NUTRITION

401kcal
Protein
39.1g
Fat
18.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 cup chopped Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly oiled baking tray. Drizzle with olive oil and lemon juice, and sprinkle with mixed herbs, salt, and pepper.

  • 3

    Wash and peel the carrot and parsnip, then cut them into evenly sized bite-sized pieces. Dice the red onion.

  • 4

    Arrange the vegetables around the chicken on the baking tray. Toss gently to coat the vegetables with the remaining olive oil, lemon juice, and herbs.

  • 5

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and allow to rest for a few minutes before serving. Enjoy your balanced, flavorful meal!