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.

Crispy Lemon-Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant and savory dish featuring crispy pan-seared chicken breast tinted with lemon and fresh herbs, paired with a medley of roasted carrots and parsnips. This balanced plate delivers a delightful crunch and natural sweetness from the vegetables, enhanced by a subtle tang of lemon, making it a satisfying yet light meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

332kcal
Protein
36.9g
Fat
8.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Herb Mix (Rosemary & Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the roasted vegetables.

  • 2

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds.

  • 3

    Toss the vegetables with olive oil, a pinch of salt, and half of the herb mix.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly browned, stirring halfway through.

  • 5

    While the vegetables roast, pat the chicken breast dry using a paper towel.

  • 6

    Season the chicken evenly with salt, pepper, the remaining herb mix, and drizzle with lemon juice.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and cook for about 4-5 minutes on each side or until the chicken is golden and cooked through.

  • 8

    Remove the chicken from the skillet and let it rest for a few minutes.

  • 9

    Plate the chicken with a generous serving of the roasted root vegetables. Enjoy your delicious, balanced meal!

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.

Crispy Lemon-Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant and savory dish featuring crispy pan-seared chicken breast tinted with lemon and fresh herbs, paired with a medley of roasted carrots and parsnips. This balanced plate delivers a delightful crunch and natural sweetness from the vegetables, enhanced by a subtle tang of lemon, making it a satisfying yet light meal.

NUTRITION

332kcal
Protein
36.9g
Fat
8.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Herb Mix (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the roasted vegetables.

  • 2

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds.

  • 3

    Toss the vegetables with olive oil, a pinch of salt, and half of the herb mix.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly browned, stirring halfway through.

  • 5

    While the vegetables roast, pat the chicken breast dry using a paper towel.

  • 6

    Season the chicken evenly with salt, pepper, the remaining herb mix, and drizzle with lemon juice.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, add the chicken breast and cook for about 4-5 minutes on each side or until the chicken is golden and cooked through.

  • 8

    Remove the chicken from the skillet and let it rest for a few minutes.

  • 9

    Plate the chicken with a generous serving of the roasted root vegetables. Enjoy your delicious, balanced meal!