Roasted Chicken and Root Vegetable Bowl with Creamy Lemon Herb Dressing

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

Roasted Chicken and Root Vegetable Bowl with Creamy Lemon Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Root Vegetable Bowl with Creamy Lemon Herb Dressing

Enjoy a warm and satisfying bowl combining juicy roasted chicken with a medley of earthy root vegetables, all drizzled with a creamy lemon herb dressing. This well-balanced meal offers a wonderful mix of textures and flavors, with the tangy dressing perfectly complementing the savory chicken and sweet, roasted vegetables.

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NUTRITION

370kcal
Protein
43.4g
Fat
9.2g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Red Beet

2 oz Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Prepare the root vegetables by peeling (if desired) and chopping the carrot, parsnip, and red beet into bite-sized pieces. Toss with a little olive oil, salt, and pepper.

  • 3

    Place the vegetables on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a minced garlic clove. Roast the chicken on a separate baking tray or alongside the vegetables if space permits, for about 20-25 minutes until fully cooked. Alternatively, pan-sear the chicken until cooked through.

  • 5

    In a small bowl, combine nonfat Greek yogurt, lemon juice, mixed fresh herbs, and a drizzle of olive oil. Stir well and adjust seasoning with salt and pepper.

  • 6

    Assemble the bowl by layering the roasted vegetables and sliced roasted chicken, then drizzle the creamy lemon herb dressing over the top.

  • 7

    Serve warm and enjoy your balanced, nutritious meal!

Roasted Chicken and Root Vegetable Bowl with Creamy Lemon Herb Dressing

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

Roasted Chicken and Root Vegetable Bowl with Creamy Lemon Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Root Vegetable Bowl with Creamy Lemon Herb Dressing

Enjoy a warm and satisfying bowl combining juicy roasted chicken with a medley of earthy root vegetables, all drizzled with a creamy lemon herb dressing. This well-balanced meal offers a wonderful mix of textures and flavors, with the tangy dressing perfectly complementing the savory chicken and sweet, roasted vegetables.

NUTRITION

370kcal
Protein
43.4g
Fat
9.2g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Red Beet

2 oz Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Prepare the root vegetables by peeling (if desired) and chopping the carrot, parsnip, and red beet into bite-sized pieces. Toss with a little olive oil, salt, and pepper.

  • 3

    Place the vegetables on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a minced garlic clove. Roast the chicken on a separate baking tray or alongside the vegetables if space permits, for about 20-25 minutes until fully cooked. Alternatively, pan-sear the chicken until cooked through.

  • 5

    In a small bowl, combine nonfat Greek yogurt, lemon juice, mixed fresh herbs, and a drizzle of olive oil. Stir well and adjust seasoning with salt and pepper.

  • 6

    Assemble the bowl by layering the roasted vegetables and sliced roasted chicken, then drizzle the creamy lemon herb dressing over the top.

  • 7

    Serve warm and enjoy your balanced, nutritious meal!