Crispy Lemon-Herb Roasted Chicken with Tender 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 Tender Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Tender Root Vegetables

Savor a beautifully roasted chicken breast infused with bright lemon and fragrant herbs, nestled among a medley of tender root vegetables. Lightly crisp around the edges, this dish delivers a harmonious balance of tangy freshness and earthy sweetness, perfect for a nourishing meal any time of day.

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NUTRITION

309kcal
Protein
35.3g
Fat
8.4g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup chopped Carrots

½ cup chopped Parsnips

½ cup chopped Beets

2 tsp Olive Oil

1 Lemon wedge

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the chopped carrots, parsnips, and beets. Drizzle with olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 3

    Place the seasoned vegetables on a baking sheet in a single layer.

  • 4

    Prepare the chicken breast by patting it dry. Season both sides with salt, pepper, fresh rosemary, and thyme, and drizzle with a little extra lemon juice from the wedge.

  • 5

    Place the chicken breast on the baking sheet alongside the vegetables.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Squeeze additional lemon over the top if desired.

Crispy Lemon-Herb Roasted Chicken with Tender 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 Tender Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Tender Root Vegetables

Savor a beautifully roasted chicken breast infused with bright lemon and fragrant herbs, nestled among a medley of tender root vegetables. Lightly crisp around the edges, this dish delivers a harmonious balance of tangy freshness and earthy sweetness, perfect for a nourishing meal any time of day.

NUTRITION

309kcal
Protein
35.3g
Fat
8.4g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup chopped Carrots

½ cup chopped Parsnips

½ cup chopped Beets

2 tsp Olive Oil

1 Lemon wedge

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the chopped carrots, parsnips, and beets. Drizzle with olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 3

    Place the seasoned vegetables on a baking sheet in a single layer.

  • 4

    Prepare the chicken breast by patting it dry. Season both sides with salt, pepper, fresh rosemary, and thyme, and drizzle with a little extra lemon juice from the wedge.

  • 5

    Place the chicken breast on the baking sheet alongside the vegetables.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Squeeze additional lemon over the top if desired.