Crispy Lemon Herb Shredded 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 Shredded Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Shredded Chicken with Roasted Root Vegetables

Enjoy a vibrant dish featuring tender shredded chicken tossed in a zesty lemon herb dressing, paired with a colorful medley of roasted root vegetables. The crispy edges provide a delightful contrast to the soft, flavorful chicken, while the earthy vegetables round out a satisfying and wholesome meal.

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NUTRITION

368kcal
Protein
43.9g
Fat
10g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Carrot

1/2 cup chopped Parsnip

1/2 cup chopped Beet

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped carrots, parsnips, and beets with olive oil, a pinch of salt, and black pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast lightly with salt, pepper, rosemary, and thyme. Grill or pan-sear the chicken until fully cooked and slightly crispy on the edges, about 5-6 minutes per side depending on thickness.

  • 5

    Allow the chicken to rest for a few minutes, then shred it using two forks.

  • 6

    In a bowl, combine the shredded chicken with lemon juice, additional rosemary and thyme if desired, and a drizzle of olive oil.

  • 7

    Plate a serving of roasted root vegetables and top with the crispy lemon herb shredded chicken.

  • 8

    Enjoy your balanced and flavorful meal.

Crispy Lemon Herb Shredded 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 Shredded Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Shredded Chicken with Roasted Root Vegetables

Enjoy a vibrant dish featuring tender shredded chicken tossed in a zesty lemon herb dressing, paired with a colorful medley of roasted root vegetables. The crispy edges provide a delightful contrast to the soft, flavorful chicken, while the earthy vegetables round out a satisfying and wholesome meal.

NUTRITION

368kcal
Protein
43.9g
Fat
10g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Carrot

1/2 cup chopped Parsnip

1/2 cup chopped Beet

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped carrots, parsnips, and beets with olive oil, a pinch of salt, and black pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast lightly with salt, pepper, rosemary, and thyme. Grill or pan-sear the chicken until fully cooked and slightly crispy on the edges, about 5-6 minutes per side depending on thickness.

  • 5

    Allow the chicken to rest for a few minutes, then shred it using two forks.

  • 6

    In a bowl, combine the shredded chicken with lemon juice, additional rosemary and thyme if desired, and a drizzle of olive oil.

  • 7

    Plate a serving of roasted root vegetables and top with the crispy lemon herb shredded chicken.

  • 8

    Enjoy your balanced and flavorful meal.