Lemon-Herb Roasted Chicken with Butternut Squash and Beetroot

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

Lemon-Herb Roasted Chicken with Butternut Squash and Beetroot

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Butternut Squash and Beetroot

Savor the vibrant flavors of succulent lemon-herb roasted chicken paired with perfectly roasted butternut squash and earthy beetroot. This well-balanced dish boasts a tender chicken breast infused with citrus and fresh herbs, elevated by sweet, caramelized vegetables – a wholesome meal that delights the palate.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
42.2g
Fat
13.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Butternut Squash, cubed

1/2 cup Beetroot, cubed

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a bowl, mix olive oil, lemon juice, fresh herbs, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast with the marinade and let it sit for at least 15 minutes.

  • 4

    Toss the cubed butternut squash and beetroot in a little extra olive oil, salt, and pepper.

  • 5

    Arrange the chicken, squash, and beetroot on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.

Lemon-Herb Roasted Chicken with Butternut Squash and Beetroot

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

Lemon-Herb Roasted Chicken with Butternut Squash and Beetroot

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Butternut Squash and Beetroot

Savor the vibrant flavors of succulent lemon-herb roasted chicken paired with perfectly roasted butternut squash and earthy beetroot. This well-balanced dish boasts a tender chicken breast infused with citrus and fresh herbs, elevated by sweet, caramelized vegetables – a wholesome meal that delights the palate.

NUTRITION

391kcal
Protein
42.2g
Fat
13.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Butternut Squash, cubed

1/2 cup Beetroot, cubed

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, mix olive oil, lemon juice, fresh herbs, salt, and pepper to create a marinade.

  • 3

    Coat the chicken breast with the marinade and let it sit for at least 15 minutes.

  • 4

    Toss the cubed butternut squash and beetroot in a little extra olive oil, salt, and pepper.

  • 5

    Arrange the chicken, squash, and beetroot on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.