Crispy Baked Lemon Herb Chicken with Roasted Root Vegetables and Creamy Hummus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Lemon Herb Chicken with Roasted Root Vegetables and Creamy Hummus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lemon Herb Chicken with Roasted Root Vegetables and Creamy Hummus

Enjoy a balanced and vibrant plate featuring tender, crispy baked lemon herb chicken paired with a medley of roasted root vegetables and a dollop of creamy hummus. This dish combines savory and zesty flavors with a satisfying crunch, perfect for fueling your day.

Try 3 days free, then $12.99 / mo.

NUTRITION

377kcal
Protein
38.8g
Fat
14g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

2 tbsp Hummus

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a bowl, combine lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast evenly with the marinade. Place on a baking tray lined with parchment paper.

  • 4

    In a separate bowl, toss the sliced carrots and parsnips with a little salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables around the chicken on the baking tray.

  • 6

    Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve the chicken with the roasted vegetables topped with a dollop of creamy hummus.

Crispy Baked Lemon Herb Chicken with Roasted Root Vegetables and Creamy Hummus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Lemon Herb Chicken with Roasted Root Vegetables and Creamy Hummus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lemon Herb Chicken with Roasted Root Vegetables and Creamy Hummus

Enjoy a balanced and vibrant plate featuring tender, crispy baked lemon herb chicken paired with a medley of roasted root vegetables and a dollop of creamy hummus. This dish combines savory and zesty flavors with a satisfying crunch, perfect for fueling your day.

NUTRITION

377kcal
Protein
38.8g
Fat
14g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

2 tbsp Hummus

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast evenly with the marinade. Place on a baking tray lined with parchment paper.

  • 4

    In a separate bowl, toss the sliced carrots and parsnips with a little salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables around the chicken on the baking tray.

  • 6

    Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve the chicken with the roasted vegetables topped with a dollop of creamy hummus.