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

Savor this beautifully balanced meal featuring crispy, juicy chicken breast enhanced with a bright lemon-herb marinade paired with a medley of roasted root vegetables. The dish boasts a satisfying crunch from the perfectly roasted carrots and parsnips, while the fresh citrus notes enliven every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

357kcal
Protein
37.6g
Fat
9.2g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Carrots (sliced)

1 cup Parsnips (cubed)

2/3 tablespoon Olive Oil

1/2 Lemon (juiced)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of 1/2 lemon, olive oil, chopped rosemary, chopped thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well coated. Allow it to marinate for 15 minutes while you prepare the vegetables.

  • 4

    Toss the sliced carrots and cubed parsnips in the remaining marinade, making sure they are evenly coated.

  • 5

    Arrange the marinated chicken breast and vegetables on a baking sheet lined with parchment paper. Ensure the vegetables are spread out in a single layer for even roasting.

  • 6

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

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken.

  • 8

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

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

Savor this beautifully balanced meal featuring crispy, juicy chicken breast enhanced with a bright lemon-herb marinade paired with a medley of roasted root vegetables. The dish boasts a satisfying crunch from the perfectly roasted carrots and parsnips, while the fresh citrus notes enliven every bite.

NUTRITION

357kcal
Protein
37.6g
Fat
9.2g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Carrots (sliced)

1 cup Parsnips (cubed)

2/3 tablespoon Olive Oil

1/2 Lemon (juiced)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of 1/2 lemon, olive oil, chopped rosemary, chopped thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well coated. Allow it to marinate for 15 minutes while you prepare the vegetables.

  • 4

    Toss the sliced carrots and cubed parsnips in the remaining marinade, making sure they are evenly coated.

  • 5

    Arrange the marinated chicken breast and vegetables on a baking sheet lined with parchment paper. Ensure the vegetables are spread out in a single layer for even roasting.

  • 6

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

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken.

  • 8

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