Name: Lemon Herb Roasted Chicken with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 cup fingerling potatoes; 0.5 cup carrots; 0.5 cup brussels sprouts; 0.25 whole red onion; 1.25 tbsp extra virgin olive oil; 0.5 whole lemon; 2 clove garlic; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.5 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Roasted Chicken with 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 Vegetables

Tender chicken breast roasted to a golden finish alongside crisp-tender root vegetables and aromatic herbs for a bright, citrusy flavor profile.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.1g

Fat

22.8g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup fingerling potatoes

0.5 cup carrots

0.5 cup brussels sprouts

0.25 whole red onion

1.25 tbsp extra virgin olive oil

0.5 whole lemon

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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 large sheet pan with parchment paper.
2
Slice the fingerling potatoes in half, peel and chop carrots into rounds, and halve the Brussels sprouts.
3
Cut the red onion into thick wedges and mince the garlic cloves.
4
Place the chicken breast and all prepared vegetables onto the sheet pan.
5
Drizzle with extra virgin olive oil and the juice of half a lemon.
6
Sprinkle with minced garlic, chopped rosemary, thyme, sea salt, and black pepper.
7
Toss everything thoroughly to ensure an even coating of oil and seasoning, then spread into a single layer.
8
Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
9
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.