Creamy 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.

Creamy Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a wholesome dinner featuring tender chicken breast marinated in a zesty lemon herb sauce, paired with a medley of roasted root vegetables that deliver a satisfying mix of textures and natural sweetness.

Try 3 days free, then $12.99 / mo.

NUTRITION

306kcal
Protein
33g
Fat
8.6g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Lemon Juice

1 tsp Olive Oil

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 clove Garlic

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, minced garlic, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it sit for at least 15 minutes.

  • 4

    Meanwhile, toss the chopped carrots and parsnips with the remaining marinade, ensuring they are evenly coated.

  • 5

    Spread the vegetables on a baking sheet in a single layer.

  • 6

    Place the marinated chicken breast on the baking sheet alongside the vegetables.

  • 7

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

  • 8

    Remove from oven, drizzle any pan juices over the top, and serve immediately.

Creamy 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.

Creamy Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a wholesome dinner featuring tender chicken breast marinated in a zesty lemon herb sauce, paired with a medley of roasted root vegetables that deliver a satisfying mix of textures and natural sweetness.

NUTRITION

306kcal
Protein
33g
Fat
8.6g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Lemon Juice

1 tsp Olive Oil

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 clove Garlic

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, minced garlic, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it sit for at least 15 minutes.

  • 4

    Meanwhile, toss the chopped carrots and parsnips with the remaining marinade, ensuring they are evenly coated.

  • 5

    Spread the vegetables on a baking sheet in a single layer.

  • 6

    Place the marinated chicken breast on the baking sheet alongside the vegetables.

  • 7

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

  • 8

    Remove from oven, drizzle any pan juices over the top, and serve immediately.