Name: Lemon Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium parsnip; 1 medium carrot; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Roasted Chicken with 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 Roasted Chicken with Root Vegetables

Tender chicken breast roasted with earthy parsnips and carrots, infused with a bright lemon-herb marinade that creates a satisfyingly crisp skin.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.3g

Fat

12.9g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium parsnip

1 medium carrot

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Peel and chop the parsnip and carrot into 1-inch chunks.
3
In a small bowl, whisk together the olive oil, lemon juice, rosemary, thyme, salt, and pepper.
4
Place the chicken breast and chopped vegetables on the prepared baking sheet.
5
Drizzle the lemon-herb mixture over the chicken and vegetables, tossing the veggies to coat evenly.
6
Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
7
Let the chicken rest for 5 minutes before slicing and serving alongside the roasted root vegetables.