Name: Lemon Herb Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup carrots; 0.5 cup red potato; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp scallion greens

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.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken with Roasted Root Vegetables

Pan-seared chicken breast infused with bright lemon and earthy herbs, paired with golden-brown roasted root vegetables for a satisfying, gut-friendly crunch.

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NUTRITION

Protein

51.6g

Fat

19.6g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup red potato

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp scallion greens

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
2
Toss the sliced carrots and cubed red potatoes with half of the olive oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer and roast for 20 to 25 minutes until tender and golden-brown.
4
Season the chicken breast evenly on both sides with the remaining salt, pepper, fresh rosemary, and fresh thyme.
5
Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side.
6
Pour the fresh lemon juice and zest into the skillet during the last minute of cooking to glaze the chicken.
7
Serve the herb-crusted chicken alongside the roasted vegetables and garnish with the green parts of the scallions.