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.

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Savor the bright flavors of lemon and fresh herbs in this perfectly roasted chicken served alongside tender, caramelized root vegetables and a side of fluffy quinoa. Every bite offers a harmonious balance of tangy, savory, and naturally sweet notes, making it a wholesome and delicious meal option.

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NUTRITION

417kcal
Protein
45.0g
Fat
10.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs

1 clove Garlic

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the lemon juice, olive oil, chopped fresh herbs, and minced garlic to create the marinade.

  • 3

    Place the chicken breast in a baking dish and coat it evenly with the marinade. Let it rest for 10 minutes to absorb the flavors.

  • 4

    Peel (if desired) and chop the carrot and parsnip into uniform pieces. Toss them with a dash of olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa if not already cooked.

  • 8

    Plate the chicken and roasted vegetables alongside the quinoa and serve warm.

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.

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Savor the bright flavors of lemon and fresh herbs in this perfectly roasted chicken served alongside tender, caramelized root vegetables and a side of fluffy quinoa. Every bite offers a harmonious balance of tangy, savory, and naturally sweet notes, making it a wholesome and delicious meal option.

NUTRITION

417kcal
Protein
45.0g
Fat
10.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs

1 clove Garlic

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the lemon juice, olive oil, chopped fresh herbs, and minced garlic to create the marinade.

  • 3

    Place the chicken breast in a baking dish and coat it evenly with the marinade. Let it rest for 10 minutes to absorb the flavors.

  • 4

    Peel (if desired) and chop the carrot and parsnip into uniform pieces. Toss them with a dash of olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa if not already cooked.

  • 8

    Plate the chicken and roasted vegetables alongside the quinoa and serve warm.