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 cup Carrots; 0.5 cup Parsnips; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 tsp Garlic powder; 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 to a golden brown alongside earthy carrots and parsnips, finished with a bright and zesty lemon-herb glaze.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.2g

Fat

19.9g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel the carrots and parsnips, then slice them into 1-inch thick rounds to ensure even cooking.
3
Place the chicken breast and the sliced root vegetables onto the prepared baking sheet in a single layer.
4
In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or a brush to ensure every piece is thoroughly coated.
6
Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
7
Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted vegetables.