Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

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

Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor the bright, zesty flavors of lemon and fresh herbs paired with tender roasted chicken and a medley of crispy root vegetables. This dish offers a balanced combination of lean protein and nutrient-rich veggies, making it a satisfying meal perfect for any dinner.

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NUTRITION

351kcal
Protein
41g
Fat
9.0g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it on one side of a baking sheet.

  • 3

    In a small bowl, mix the olive oil, juice of half a lemon, chopped fresh rosemary, thyme, salt, and pepper.

  • 4

    Brush the chicken breast with the herb mixture ensuring it is evenly coated.

  • 5

    Chop the carrot, parsnip, and red onion into uniform pieces to ensure even roasting.

  • 6

    Toss the chopped vegetables in any remaining herb mixture and spread them on the other side of the baking sheet.

  • 7

    Roast in the oven for about 25-30 minutes until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven, let the chicken rest for a few minutes before slicing, then serve with the roasted vegetables.

Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

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

Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor the bright, zesty flavors of lemon and fresh herbs paired with tender roasted chicken and a medley of crispy root vegetables. This dish offers a balanced combination of lean protein and nutrient-rich veggies, making it a satisfying meal perfect for any dinner.

NUTRITION

351kcal
Protein
41g
Fat
9.0g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Olive Oil

1/2 Lemon

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it on one side of a baking sheet.

  • 3

    In a small bowl, mix the olive oil, juice of half a lemon, chopped fresh rosemary, thyme, salt, and pepper.

  • 4

    Brush the chicken breast with the herb mixture ensuring it is evenly coated.

  • 5

    Chop the carrot, parsnip, and red onion into uniform pieces to ensure even roasting.

  • 6

    Toss the chopped vegetables in any remaining herb mixture and spread them on the other side of the baking sheet.

  • 7

    Roast in the oven for about 25-30 minutes until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven, let the chicken rest for a few minutes before slicing, then serve with the roasted vegetables.