Crispy 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.

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a bright and flavorful plate featuring tender roasted chicken infused with zesty lemon and fresh herbs, paired with perfectly caramelized root vegetables that deliver a satisfying crunch and natural sweetness.

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NUTRITION

333kcal
Protein
37.3g
Fat
8.9g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with paper towels and rub with salt, pepper, lemon juice, and chopped fresh herbs.

  • 3

    Peel and cut the carrot and parsnip into similarly sized sticks or chunks for even roasting.

  • 4

    In a bowl, toss the vegetables with olive oil, a pinch of salt and pepper, and additional herbs if desired.

  • 5

    Place the chicken breast on a baking tray lined with parchment paper. Arrange the vegetables around the chicken.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

Crispy 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.

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a bright and flavorful plate featuring tender roasted chicken infused with zesty lemon and fresh herbs, paired with perfectly caramelized root vegetables that deliver a satisfying crunch and natural sweetness.

NUTRITION

333kcal
Protein
37.3g
Fat
8.9g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with paper towels and rub with salt, pepper, lemon juice, and chopped fresh herbs.

  • 3

    Peel and cut the carrot and parsnip into similarly sized sticks or chunks for even roasting.

  • 4

    In a bowl, toss the vegetables with olive oil, a pinch of salt and pepper, and additional herbs if desired.

  • 5

    Place the chicken breast on a baking tray lined with parchment paper. Arrange the vegetables around the chicken.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.