Name: Lemon Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 cup carrots; 1 cup parsnips; 0.5 cup red onion; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh rosemary; 1 tbsp fresh thyme; 2 cloves garlic; 0.5 whole lemon; 0.5 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 vibrant, citrusy aroma.

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NUTRITION

Protein

40.0g

Fat

12.6g

Carbs

51.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 cup carrots

1 cup parsnips

0.5 cup red onion

0.5 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

2 cloves garlic

0.5 whole lemon

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Chop the carrots and parsnips into 1-inch chunks and slice the red onion into thick wedges.
3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.
4
Place the chicken breast and chopped vegetables on the prepared baking sheet.
5
Drizzle the lemon-herb marinade over everything, tossing the vegetables and coating the chicken thoroughly.
6
Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and golden brown.
7
Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.