Herb-Crusted Baked Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Root Vegetables

Savor a beautifully balanced dish featuring tender herb-crusted chicken paired with a medley of roasted carrots and parsnips. The light, fragrant coating of fresh herbs and whole wheat breadcrumbs adds an extra layer of flavor, while the roasted vegetables bring natural sweetness and texture to this nutritious meal.

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NUTRITION

358kcal
Protein
36.5g
Fat
13.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup diced Carrots

½ cup diced Parsnips

2 tsp Olive Oil

2 tbsp Whole Wheat Breadcrumbs

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 clove Garlic (minced)

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, fresh thyme, rosemary, minced garlic, and lemon zest.

  • 3

    Lightly brush the chicken breast with 1 tsp of olive oil and then press the herb breadcrumb mixture onto the top of the chicken to form a crust.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the diced carrots and parsnips with the remaining 1 tsp of olive oil, and season lightly with salt and pepper if desired.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 8

    Allow the chicken to rest for a few minutes before serving alongside the roasted root vegetables.

Herb-Crusted Baked Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Root Vegetables

Savor a beautifully balanced dish featuring tender herb-crusted chicken paired with a medley of roasted carrots and parsnips. The light, fragrant coating of fresh herbs and whole wheat breadcrumbs adds an extra layer of flavor, while the roasted vegetables bring natural sweetness and texture to this nutritious meal.

NUTRITION

358kcal
Protein
36.5g
Fat
13.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup diced Carrots

½ cup diced Parsnips

2 tsp Olive Oil

2 tbsp Whole Wheat Breadcrumbs

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 clove Garlic (minced)

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, fresh thyme, rosemary, minced garlic, and lemon zest.

  • 3

    Lightly brush the chicken breast with 1 tsp of olive oil and then press the herb breadcrumb mixture onto the top of the chicken to form a crust.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the diced carrots and parsnips with the remaining 1 tsp of olive oil, and season lightly with salt and pepper if desired.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 8

    Allow the chicken to rest for a few minutes before serving alongside the roasted root vegetables.