Crispy Lemon Herb 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 Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant, satisfying dinner where juicy chicken breast meets the crisp freshness of lemon and aromatic herbs, paired perfectly with a medley of roasted root vegetables. This dish bursts with bright flavors and a delightful crunch, making it as wholesome as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

438kcal
Protein
46.4g
Fat
19.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Dried Thyme

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, garlic powder, dried thyme, salt, and black pepper.

  • 3

    Place the chicken breast on a plate and coat it evenly with the lemon herb mixture. Allow it to marinate for about 10-15 minutes.

  • 4

    Peel (if desired) and cut the carrot and parsnip into bite-sized pieces and place them in a mixing bowl.

  • 5

    Drizzle the olive oil over the vegetables and season with a little extra salt and pepper. Toss to coat evenly.

  • 6

    Arrange the marinated chicken on a baking sheet lined with parchment paper. Scatter the seasoned vegetables around the chicken.

  • 7

    Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 8

    For extra crispiness on the chicken, turn the oven to broil for the last 2-3 minutes, keeping a close eye to prevent burning.

  • 9

    Remove from the oven and let rest for a couple of minutes before serving.

Crispy Lemon Herb 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 Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant, satisfying dinner where juicy chicken breast meets the crisp freshness of lemon and aromatic herbs, paired perfectly with a medley of roasted root vegetables. This dish bursts with bright flavors and a delightful crunch, making it as wholesome as it is delicious.

NUTRITION

438kcal
Protein
46.4g
Fat
19.7g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Dried Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, garlic powder, dried thyme, salt, and black pepper.

  • 3

    Place the chicken breast on a plate and coat it evenly with the lemon herb mixture. Allow it to marinate for about 10-15 minutes.

  • 4

    Peel (if desired) and cut the carrot and parsnip into bite-sized pieces and place them in a mixing bowl.

  • 5

    Drizzle the olive oil over the vegetables and season with a little extra salt and pepper. Toss to coat evenly.

  • 6

    Arrange the marinated chicken on a baking sheet lined with parchment paper. Scatter the seasoned vegetables around the chicken.

  • 7

    Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 8

    For extra crispiness on the chicken, turn the oven to broil for the last 2-3 minutes, keeping a close eye to prevent burning.

  • 9

    Remove from the oven and let rest for a couple of minutes before serving.