Name: Tender Lemon-Herb Slow Cooker Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup sweet potato; 0.5 cup carrots; 1 tbsp extra virgin olive oil; 0.25 cup chicken broth; 1 tbsp lemon juice; 1 tsp lemon zest; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Tender Lemon-Herb Slow Cooker Chicken with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Lemon-Herb Slow Cooker Chicken with Roasted Root Vegetables

Slow-cooked chicken breast infused with zesty lemon and aromatic herbs, served with a side of golden-roasted sweet potatoes and carrots.

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NUTRITION

Protein

47.2g

Fat

19.7g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

1 tbsp extra virgin olive oil

0.25 cup chicken broth

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Place chicken breast in the slow cooker with chicken broth, lemon juice, lemon zest, oregano, thyme, garlic powder, and half of the sea salt and black pepper.
2
Cover and cook on low for 4-6 hours until the chicken is tender and easy to shred.
3
Preheat your oven to 400°F and line a baking sheet with parchment paper.
4
Peel and dice the sweet potato and carrots into 1/2-inch cubes.
5
Toss the vegetables with olive oil and the remaining sea salt and black pepper on the prepared baking sheet.
6
Roast for 25-30 minutes, flipping halfway through, until they are caramelized and fork-tender.
7
Serve the juicy shredded chicken alongside the roasted root vegetables.