Name: Crispy Lemon-Herb Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 100 g Carrots; 100 g Parsnips; 50 g Red Onion; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Root Vegetables

Savor this vibrant dish featuring crispy, juicy chicken breast perfectly seasoned with fresh lemon and aromatic herbs, paired with a medley of roasted root vegetables that offer a delightful balance of savory and naturally sweet flavors. A satisfying, balanced meal that's as nutritious as it is delicious.

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NUTRITION

Protein

55.8g

Fat

11.1g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Carrots

100 g Parsnips

50 g Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
In a bowl, toss the chopped carrots, parsnips, and red onion with olive oil, salt, pepper, and half of the fresh rosemary and thyme.
3
Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
4
Meanwhile, pat the chicken breast dry and season with salt, pepper, the remaining rosemary and thyme, and drizzle with lemon juice.
5
Heat a non-stick skillet over medium-high heat and sear the chicken breast on both sides until golden and crispy, about 3-4 minutes per side.
6
Ensure the chicken is cooked through (internal temperature of 165°F).
7
Plate the chicken alongside the roasted vegetables. Squeeze extra lemon juice over the top if desired, and serve immediately.