Lemon-Herb Roasted Chicken with Crispy 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

Savor the vibrant flavors of tender roasted chicken accented with a zesty lemon-herb marinade, nestled among a medley of crispy root vegetables. This dish offers a delightful balance of savory and refreshing notes, making it a perfect dinner option that keeps your macros in check.

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NUTRITION

339kcal
Protein
38.0g
Fat
8.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 medium Turnip

1 tsp Extra Virgin Olive Oil

Juice of 1/2 Lemon

Fresh Herbs (Thyme & Rosemary)

1 Garlic Clove

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the lemon juice, olive oil, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste.

  • 3

    Place the chicken breast in a baking dish and rub the lemon-herb mixture evenly over it.

  • 4

    Chop the carrot, parsnip, and turnip into evenly sized pieces. Toss them in any remaining herb mixture to coat lightly.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.

Lemon-Herb Roasted Chicken with Crispy 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

Savor the vibrant flavors of tender roasted chicken accented with a zesty lemon-herb marinade, nestled among a medley of crispy root vegetables. This dish offers a delightful balance of savory and refreshing notes, making it a perfect dinner option that keeps your macros in check.

NUTRITION

339kcal
Protein
38.0g
Fat
8.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 medium Turnip

1 tsp Extra Virgin Olive Oil

Juice of 1/2 Lemon

Fresh Herbs (Thyme & Rosemary)

1 Garlic Clove

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the lemon juice, olive oil, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste.

  • 3

    Place the chicken breast in a baking dish and rub the lemon-herb mixture evenly over it.

  • 4

    Chop the carrot, parsnip, and turnip into evenly sized pieces. Toss them in any remaining herb mixture to coat lightly.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.