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

Enjoy a vibrant, savory dish featuring crispy lemon-herb chicken paired with a medley of roasted root vegetables. The tender, juicy chicken is infused with fresh lemon and fragrant herbs, while the lightly caramelized carrots, parsnips, and beets bring a natural sweetness and crunch to this balanced meal.

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NUTRITION

453kcal
Protein
38.0g
Fat
18.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 medium Parsnip (~82g)

1 small Beet (~82g)

1 tbsp Olive Oil (~14g)

1 tbsp Lemon Juice (~15g)

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush half of the lemon-herb mixture over the chicken.

  • 4

    Chop the carrot, parsnip, and beet into uniform bite-sized pieces and place on a separate baking tray.

  • 5

    Drizzle the remaining lemon-herb mixture over the vegetables and toss to coat evenly.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 7

    At the same time, bake the chicken breast for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the edges are crispy.

  • 8

    Remove both trays from the oven, let the chicken rest for 5 minutes, then slice and serve alongside the roasted root vegetables.

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

Enjoy a vibrant, savory dish featuring crispy lemon-herb chicken paired with a medley of roasted root vegetables. The tender, juicy chicken is infused with fresh lemon and fragrant herbs, while the lightly caramelized carrots, parsnips, and beets bring a natural sweetness and crunch to this balanced meal.

NUTRITION

453kcal
Protein
38.0g
Fat
18.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 medium Parsnip (~82g)

1 small Beet (~82g)

1 tbsp Olive Oil (~14g)

1 tbsp Lemon Juice (~15g)

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush half of the lemon-herb mixture over the chicken.

  • 4

    Chop the carrot, parsnip, and beet into uniform bite-sized pieces and place on a separate baking tray.

  • 5

    Drizzle the remaining lemon-herb mixture over the vegetables and toss to coat evenly.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 7

    At the same time, bake the chicken breast for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the edges are crispy.

  • 8

    Remove both trays from the oven, let the chicken rest for 5 minutes, then slice and serve alongside the roasted root vegetables.