Lemon Garlic Pan-Seared Chicken with Roasted Carrots and Crispy Potatoes

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

Lemon Garlic Pan-Seared Chicken with Roasted Carrots and Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Carrots and Crispy Potatoes

Savor the zesty tang of lemon and garlic infusing tender, pan-seared chicken paired with sweet roasted carrots and crunchy, crispy potatoes. This balanced dish harmonizes bright citrus notes with rustic roasted flavors for a satisfying meal that's both nutrient-dense and delicious.

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NUTRITION

369kcal
Protein
35.4g
Fat
12.7g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

0.75 cup diced Baby Potatoes

2 teaspoons Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Begin by patting the chicken breast dry. Season both sides lightly with salt and pepper.

  • 2

    In a small bowl, whisk together the lemon juice, minced garlic, and 1 teaspoon of olive oil. Rub this mixture over the chicken and let it marinate for 10-15 minutes.

  • 3

    Preheat your oven to 425°F. Toss the diced potatoes and sliced carrot (if preferred, cut the carrot in sticks for larger pieces) in the remaining olive oil, and season with a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, or until the potatoes are crispy and the carrots are tender, stirring halfway through.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken breast and cook for about 5-6 minutes per side, or until the chicken is golden brown and cooked through.

  • 6

    Once done, plate the chicken alongside the roasted vegetables. Drizzle any pan juices over the chicken if desired, and serve warm.

Lemon Garlic Pan-Seared Chicken with Roasted Carrots and Crispy Potatoes

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

Lemon Garlic Pan-Seared Chicken with Roasted Carrots and Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Chicken with Roasted Carrots and Crispy Potatoes

Savor the zesty tang of lemon and garlic infusing tender, pan-seared chicken paired with sweet roasted carrots and crunchy, crispy potatoes. This balanced dish harmonizes bright citrus notes with rustic roasted flavors for a satisfying meal that's both nutrient-dense and delicious.

NUTRITION

369kcal
Protein
35.4g
Fat
12.7g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

0.75 cup diced Baby Potatoes

2 teaspoons Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Begin by patting the chicken breast dry. Season both sides lightly with salt and pepper.

  • 2

    In a small bowl, whisk together the lemon juice, minced garlic, and 1 teaspoon of olive oil. Rub this mixture over the chicken and let it marinate for 10-15 minutes.

  • 3

    Preheat your oven to 425°F. Toss the diced potatoes and sliced carrot (if preferred, cut the carrot in sticks for larger pieces) in the remaining olive oil, and season with a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, or until the potatoes are crispy and the carrots are tender, stirring halfway through.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken breast and cook for about 5-6 minutes per side, or until the chicken is golden brown and cooked through.

  • 6

    Once done, plate the chicken alongside the roasted vegetables. Drizzle any pan juices over the chicken if desired, and serve warm.