Lemon-Herb Roasted Chicken with Root Vegetable Medley

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

Lemon-Herb Roasted Chicken with Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Root Vegetable Medley

Savor a vibrant dish featuring tender, roasted chicken breast infused with zesty lemon and aromatic herbs, accompanied by a colorful medley of roasted root vegetables that bring earthy sweetness and a delightful crunch to every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
45.5g
Fat
10.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 teaspoon Olive Oil

1/2 Lemon

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, half the lemon juice, and mixed dried herbs.

  • 3

    Cut the carrot, parsnip, and red onion into bite-sized pieces. Place them in a bowl and drizzle with olive oil, remaining lemon juice, salt, and pepper. Toss to coat evenly.

  • 4

    Place the seasoned chicken breast and the vegetables on a baking tray in a single layer.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 6

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted root vegetable medley.

Lemon-Herb Roasted Chicken with Root Vegetable Medley

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

Lemon-Herb Roasted Chicken with Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Root Vegetable Medley

Savor a vibrant dish featuring tender, roasted chicken breast infused with zesty lemon and aromatic herbs, accompanied by a colorful medley of roasted root vegetables that bring earthy sweetness and a delightful crunch to every bite.

NUTRITION

380kcal
Protein
45.5g
Fat
10.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 teaspoon Olive Oil

1/2 Lemon

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, half the lemon juice, and mixed dried herbs.

  • 3

    Cut the carrot, parsnip, and red onion into bite-sized pieces. Place them in a bowl and drizzle with olive oil, remaining lemon juice, salt, and pepper. Toss to coat evenly.

  • 4

    Place the seasoned chicken breast and the vegetables on a baking tray in a single layer.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 6

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted root vegetable medley.