Herb-Crusted Chicken with Hearty Lentils and Roasted Root Vegetables

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

Herb-Crusted Chicken with Hearty Lentils and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Hearty Lentils and Roasted Root Vegetables

Enjoy a balanced plate featuring tender herb-crusted chicken, hearty lentils simmered to perfection, and a colorful medley of roasted root vegetables. The layers of savory herbs and natural sweetness of the vegetables make each bite a delightful fusion of flavors and textures.

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NUTRITION

355kcal
Protein
37.3g
Fat
7.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Lentils (~100g)

1 cup Mixed Root Vegetables (~100g)

1 tsp Olive Oil

1 tbsp Fresh Herbs (rosemary, thyme, parsley)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat dry the chicken breast and season both sides with salt, pepper, chopped fresh herbs, and minced garlic.

  • 3

    Heat a skillet over medium heat with a drizzle of olive oil. Sear the chicken breast for 2 minutes on each side until lightly browned.

  • 4

    Transfer the chicken to a baking dish and place it in the oven. Bake for 12-15 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken bakes, chop the mixed root vegetables into evenly sized pieces. Toss the vegetables with a small amount of olive oil, salt, pepper, and a sprinkle of fresh herbs.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Prepare the lentils as per package instructions if not pre-cooked. Warm them up with a pinch of salt and pepper.

  • 8

    Plate the seared herb-crusted chicken alongside a serving of lentils and a generous portion of roasted root vegetables. Serve warm.

Herb-Crusted Chicken with Hearty Lentils and Roasted Root Vegetables

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

Herb-Crusted Chicken with Hearty Lentils and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Hearty Lentils and Roasted Root Vegetables

Enjoy a balanced plate featuring tender herb-crusted chicken, hearty lentils simmered to perfection, and a colorful medley of roasted root vegetables. The layers of savory herbs and natural sweetness of the vegetables make each bite a delightful fusion of flavors and textures.

NUTRITION

355kcal
Protein
37.3g
Fat
7.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Lentils (~100g)

1 cup Mixed Root Vegetables (~100g)

1 tsp Olive Oil

1 tbsp Fresh Herbs (rosemary, thyme, parsley)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat dry the chicken breast and season both sides with salt, pepper, chopped fresh herbs, and minced garlic.

  • 3

    Heat a skillet over medium heat with a drizzle of olive oil. Sear the chicken breast for 2 minutes on each side until lightly browned.

  • 4

    Transfer the chicken to a baking dish and place it in the oven. Bake for 12-15 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken bakes, chop the mixed root vegetables into evenly sized pieces. Toss the vegetables with a small amount of olive oil, salt, pepper, and a sprinkle of fresh herbs.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 7

    Prepare the lentils as per package instructions if not pre-cooked. Warm them up with a pinch of salt and pepper.

  • 8

    Plate the seared herb-crusted chicken alongside a serving of lentils and a generous portion of roasted root vegetables. Serve warm.