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

Savor the tangy zest of lemon and fresh herbs on a succulent chicken breast, lightly coated in almond flour for a satisfying crisp. Paired with an assortment of roasted root vegetables, this dish delivers a perfect balance of flavor and nutrition.

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NUTRITION

428kcal
Protein
40.9g
Fat
15.7g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (170g)

2 tablespoons Almond Flour (14g total)

1 large Egg White (33g)

1 tablespoon Lemon Juice (15g)

2 tablespoons Fresh Mixed Herbs

1 medium Carrot

1 small Parsnip

1 small Red Beet

1 teaspoon Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine almond flour, chopped fresh herbs, salt, and black pepper.

  • 3

    In a separate bowl, whisk the egg white with lemon juice.

  • 4

    Dip the chicken breast first into the egg white mixture, then dredge in the almond flour mixture to coat evenly.

  • 5

    Place the coated chicken breast on a parchment-lined baking tray.

  • 6

    Chop the carrot, parsnip, and red beet into evenly sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 7

    Arrange the vegetables around the chicken on the baking tray.

  • 8

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized.

  • 9

    Squeeze additional lemon juice over the chicken if desired, and serve warm.

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

Savor the tangy zest of lemon and fresh herbs on a succulent chicken breast, lightly coated in almond flour for a satisfying crisp. Paired with an assortment of roasted root vegetables, this dish delivers a perfect balance of flavor and nutrition.

NUTRITION

428kcal
Protein
40.9g
Fat
15.7g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (170g)

2 tablespoons Almond Flour (14g total)

1 large Egg White (33g)

1 tablespoon Lemon Juice (15g)

2 tablespoons Fresh Mixed Herbs

1 medium Carrot

1 small Parsnip

1 small Red Beet

1 teaspoon Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a shallow bowl, combine almond flour, chopped fresh herbs, salt, and black pepper.

  • 3

    In a separate bowl, whisk the egg white with lemon juice.

  • 4

    Dip the chicken breast first into the egg white mixture, then dredge in the almond flour mixture to coat evenly.

  • 5

    Place the coated chicken breast on a parchment-lined baking tray.

  • 6

    Chop the carrot, parsnip, and red beet into evenly sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 7

    Arrange the vegetables around the chicken on the baking tray.

  • 8

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized.

  • 9

    Squeeze additional lemon juice over the chicken if desired, and serve warm.