Crispy Lemon Herb Baked 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 Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Chicken with Roasted Root Vegetables

Enjoy a savory, satisfying dish featuring a crispy, lemon herb-infused chicken breast paired with a colorful medley of roasted root vegetables. This wholesome meal offers a delightful balance of zesty freshness and earthy sweetness, making it a versatile option for any meal of the day.

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NUTRITION

358kcal
Protein
46.7g
Fat
9.8g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup diced Carrot

½ cup diced Parsnip

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the lemon juice, olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a lightly greased baking tray. Rub half of the lemon herb mixture over the chicken to coat evenly.

  • 4

    In a separate bowl, toss the diced carrots and parsnips with the remaining lemon herb mixture.

  • 5

    Arrange the vegetables around the chicken on the tray, ensuring they are in a single layer for even roasting.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with lightly crisped edges.

  • 7

    Remove from the oven, let it rest for a couple of minutes, and serve.

Crispy Lemon Herb Baked 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 Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Chicken with Roasted Root Vegetables

Enjoy a savory, satisfying dish featuring a crispy, lemon herb-infused chicken breast paired with a colorful medley of roasted root vegetables. This wholesome meal offers a delightful balance of zesty freshness and earthy sweetness, making it a versatile option for any meal of the day.

NUTRITION

358kcal
Protein
46.7g
Fat
9.8g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup diced Carrot

½ cup diced Parsnip

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the lemon juice, olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a lightly greased baking tray. Rub half of the lemon herb mixture over the chicken to coat evenly.

  • 4

    In a separate bowl, toss the diced carrots and parsnips with the remaining lemon herb mixture.

  • 5

    Arrange the vegetables around the chicken on the tray, ensuring they are in a single layer for even roasting.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with lightly crisped edges.

  • 7

    Remove from the oven, let it rest for a couple of minutes, and serve.