Creamy Lemon Herb Chicken with Roasted Carrots and Crispy Parsnips

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

Creamy Lemon Herb Chicken with Roasted Carrots and Crispy Parsnips

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Carrots and Crispy Parsnips

Savor a vibrant medley of tender chicken glazed in a creamy lemon herb sauce, paired with sweet roasted carrots and delightfully crispy parsnips. This dish brings together zesty citrus, fresh herbs, and the natural sweetness of root vegetables for a light yet satisfying meal.

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NUTRITION

376kcal
Protein
40.1g
Fat
11.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

0.5 tbsp Olive Oil

2 tbsp Low-Fat Greek Yogurt

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and cut the parsnip into fries and slice the carrot into sticks.

  • 2

    Toss the parsnips and carrots with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, turning halfway until they are golden and crispy.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of the mixed herbs.

  • 5

    Sear the chicken in a non-stick skillet over medium-high heat for about 3-4 minutes on each side until lightly browned.

  • 6

    Reduce the heat to medium-low, then add lemon juice, low-fat Greek yogurt, and the remaining herbs to the skillet, stirring gently to create a creamy sauce.

  • 7

    Cover the pan and let the chicken cook for an extra 5-7 minutes or until the internal temperature reaches 165°F (74°C).

  • 8

    Plate the chicken with a drizzle of the creamy lemon herb sauce, and serve alongside the roasted carrots and crispy parsnips.

Creamy Lemon Herb Chicken with Roasted Carrots and Crispy Parsnips

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

Creamy Lemon Herb Chicken with Roasted Carrots and Crispy Parsnips

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Carrots and Crispy Parsnips

Savor a vibrant medley of tender chicken glazed in a creamy lemon herb sauce, paired with sweet roasted carrots and delightfully crispy parsnips. This dish brings together zesty citrus, fresh herbs, and the natural sweetness of root vegetables for a light yet satisfying meal.

NUTRITION

376kcal
Protein
40.1g
Fat
11.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

0.5 tbsp Olive Oil

2 tbsp Low-Fat Greek Yogurt

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and cut the parsnip into fries and slice the carrot into sticks.

  • 2

    Toss the parsnips and carrots with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, turning halfway until they are golden and crispy.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of the mixed herbs.

  • 5

    Sear the chicken in a non-stick skillet over medium-high heat for about 3-4 minutes on each side until lightly browned.

  • 6

    Reduce the heat to medium-low, then add lemon juice, low-fat Greek yogurt, and the remaining herbs to the skillet, stirring gently to create a creamy sauce.

  • 7

    Cover the pan and let the chicken cook for an extra 5-7 minutes or until the internal temperature reaches 165°F (74°C).

  • 8

    Plate the chicken with a drizzle of the creamy lemon herb sauce, and serve alongside the roasted carrots and crispy parsnips.