Crispy Lemon Herb Baked 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 Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Chicken with Roasted Root Vegetables

Savor a healthy, flavorful dish featuring tender lemon herb-infused chicken breast paired with a medley of roasted root vegetables. The dish boasts a crispy exterior on the chicken while maintaining moist, juicy meat inside, harmoniously complemented by the natural sweetness of carrots, parsnips, and sweet potato with a drizzle of olive oil.

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NUTRITION

410kcal
Protein
38.7g
Fat
8.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Skinless)

1 medium Carrot

1 small Parsnip

1 cup cubed Sweet Potato

1 tsp Olive Oil

1/2 Lemon (juiced & zested)

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the juice and zest of 1/2 lemon, olive oil, minced garlic, and chopped fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on one side of the baking sheet and brush generously with the lemon herb mixture.

  • 4

    Chop the carrot, parsnip, and sweet potato into uniform bite-sized pieces. Toss the vegetables with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables on the other side of the baking sheet in a single layer to ensure even roasting.

  • 6

    Bake in the preheated oven for about 25-30 minutes, turning the vegetables halfway through and checking the chicken for doneness. The chicken should reach an internal temperature of 165°F.

  • 7

    For extra crispiness, broil the chicken and vegetables for an additional 2-3 minutes if desired.

  • 8

    Remove from the oven, let rest for a few minutes, then serve warm.

Crispy Lemon Herb Baked 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 Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Chicken with Roasted Root Vegetables

Savor a healthy, flavorful dish featuring tender lemon herb-infused chicken breast paired with a medley of roasted root vegetables. The dish boasts a crispy exterior on the chicken while maintaining moist, juicy meat inside, harmoniously complemented by the natural sweetness of carrots, parsnips, and sweet potato with a drizzle of olive oil.

NUTRITION

410kcal
Protein
38.7g
Fat
8.7g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Skinless)

1 medium Carrot

1 small Parsnip

1 cup cubed Sweet Potato

1 tsp Olive Oil

1/2 Lemon (juiced & zested)

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the juice and zest of 1/2 lemon, olive oil, minced garlic, and chopped fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on one side of the baking sheet and brush generously with the lemon herb mixture.

  • 4

    Chop the carrot, parsnip, and sweet potato into uniform bite-sized pieces. Toss the vegetables with a little olive oil, salt, and pepper.

  • 5

    Arrange the vegetables on the other side of the baking sheet in a single layer to ensure even roasting.

  • 6

    Bake in the preheated oven for about 25-30 minutes, turning the vegetables halfway through and checking the chicken for doneness. The chicken should reach an internal temperature of 165°F.

  • 7

    For extra crispiness, broil the chicken and vegetables for an additional 2-3 minutes if desired.

  • 8

    Remove from the oven, let rest for a few minutes, then serve warm.