Crispy 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.

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a vibrant, perfectly roasted chicken breast infused with lemon and fresh herbs, served alongside a medley of crispy roasted root vegetables. This dish boasts a delightful balance of tender protein and naturally sweet, caramelized vegetables, ideal for a health-conscious, satisfying meal.

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NUTRITION

368kcal
Protein
33.1g
Fat
12.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

2 tsp Olive Oil

1 tbsp Lemon Juice

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.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and coat evenly with half of the lemon herb mixture.

  • 4

    Cut the carrot, parsnip, and red onion into bite-sized pieces and toss them in the remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender with a slightly crispy edge.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.

Crispy 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.

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a vibrant, perfectly roasted chicken breast infused with lemon and fresh herbs, served alongside a medley of crispy roasted root vegetables. This dish boasts a delightful balance of tender protein and naturally sweet, caramelized vegetables, ideal for a health-conscious, satisfying meal.

NUTRITION

368kcal
Protein
33.1g
Fat
12.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and coat evenly with half of the lemon herb mixture.

  • 4

    Cut the carrot, parsnip, and red onion into bite-sized pieces and toss them in the remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender with a slightly crispy edge.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.