YOUR SOLIN GENERATED RECIPE
Lemon Garlic Chicken with Roasted Root Vegetable Medley
Savor the zesty tang of lemon and the aromatic warmth of garlic paired with tender roasted chicken breast. This dish is uplifted by a colorful medley of roasted root vegetables, including carrots, parsnips, and red potatoes, creating a balanced and satisfying meal that delights your tastebuds while keeping macros in check.
INGREDIENTS
4 oz Chicken Breast
1 medium Carrot
1 medium Parsnip
1 small Red Potato
1 tsp Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
1 tsp Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, fresh thyme, salt, and pepper.
Place chicken breast in a baking dish and pour half of the lemon garlic mixture over it, ensuring it is evenly coated.
Chop the carrot, parsnip, and red potato into even bite-sized pieces and spread them on a baking sheet.
Drizzle the remaining lemon garlic mixture over the vegetables and toss them until well coated.
Place both the chicken and vegetables in the oven. Roast the vegetables on one rack and bake the chicken on another (or in the same oven if space permits).
Roast the vegetables for 25-30 minutes until they are tender and slightly caramelized, and bake the chicken for about 20-25 minutes until it reaches an internal temperature of 165°F.
Remove from the oven and allow the chicken to rest for a few minutes before slicing.
Plate the sliced chicken alongside the roasted root vegetables and serve warm.