Creamy 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 Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Root Vegetables

Enjoy tender, juicy herb-infused chicken paired with a light, creamy sauce and a colorful medley of roasted carrots and parsnips. This dish is a perfect balance of lean protein and roasted veggies, accented by zesty lemon and fresh herbs for an elevated dining experience.

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NUTRITION

332kcal
Protein
41.6g
Fat
8g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

4 tbsp Low-Fat Greek Yogurt

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash and peel the carrot and parsnip. Cut them into uniform sticks for even roasting.

  • 3

    Toss the carrot and parsnip with olive oil, a pinch of salt, and a sprinkle of freshly ground pepper. Arrange them on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly crispy on the edges.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and half of the fresh mixed herbs. Sear it in a lightly oiled pan over medium-high heat for 2-3 minutes per side until a golden crust forms.

  • 5

    Reduce the heat to medium-low and cover the chicken, cooking until it reaches an internal temperature of 165°F (about another 5-7 minutes).

  • 6

    In a small bowl, combine the low-fat Greek yogurt, lemon juice, minced garlic, and the remaining chopped herbs to create a creamy herb sauce.

  • 7

    Once the chicken is cooked, plate it alongside the roasted root vegetables, and drizzle the herb sauce over the chicken.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Creamy 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 Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Root Vegetables

Enjoy tender, juicy herb-infused chicken paired with a light, creamy sauce and a colorful medley of roasted carrots and parsnips. This dish is a perfect balance of lean protein and roasted veggies, accented by zesty lemon and fresh herbs for an elevated dining experience.

NUTRITION

332kcal
Protein
41.6g
Fat
8g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

4 tbsp Low-Fat Greek Yogurt

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash and peel the carrot and parsnip. Cut them into uniform sticks for even roasting.

  • 3

    Toss the carrot and parsnip with olive oil, a pinch of salt, and a sprinkle of freshly ground pepper. Arrange them on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly crispy on the edges.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and half of the fresh mixed herbs. Sear it in a lightly oiled pan over medium-high heat for 2-3 minutes per side until a golden crust forms.

  • 5

    Reduce the heat to medium-low and cover the chicken, cooking until it reaches an internal temperature of 165°F (about another 5-7 minutes).

  • 6

    In a small bowl, combine the low-fat Greek yogurt, lemon juice, minced garlic, and the remaining chopped herbs to create a creamy herb sauce.

  • 7

    Once the chicken is cooked, plate it alongside the roasted root vegetables, and drizzle the herb sauce over the chicken.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.