Herb-Crusted Roasted Chicken with Root Vegetables

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

Herb-Crusted Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Roasted Chicken with Root Vegetables

Savor a beautifully roasted chicken breast adorned with fragrant herbs, paired with tender, caramelized root vegetables. This dish blends the warmth of roasted carrot and parsnip with the savory, crisp herb crust on the chicken, creating a well-balanced and satisfying meal for dinner.

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NUTRITION

349kcal
Protein
34.3g
Fat
18g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 medium Carrot (61g)

1 medium Parsnip (67g)

1 tablespoon Olive Oil (14g)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 Garlic Clove

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, finely chopped fresh rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Pat the chicken breast dry and brush it generously with the herb mixture, ensuring an even coating.

  • 4

    Peel and cut the carrot and parsnip into evenly sized bite-sized pieces.

  • 5

    Toss the chopped vegetables with a drizzle of olive oil and a pinch of salt and pepper on a baking sheet.

  • 6

    Place the herb-coated chicken breast on the baking sheet amongst the vegetables.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for 5 minutes, and serve warm.

Herb-Crusted Roasted Chicken with Root Vegetables

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

Herb-Crusted Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Roasted Chicken with Root Vegetables

Savor a beautifully roasted chicken breast adorned with fragrant herbs, paired with tender, caramelized root vegetables. This dish blends the warmth of roasted carrot and parsnip with the savory, crisp herb crust on the chicken, creating a well-balanced and satisfying meal for dinner.

NUTRITION

349kcal
Protein
34.3g
Fat
18g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 medium Carrot (61g)

1 medium Parsnip (67g)

1 tablespoon Olive Oil (14g)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 Garlic Clove

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, finely chopped fresh rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Pat the chicken breast dry and brush it generously with the herb mixture, ensuring an even coating.

  • 4

    Peel and cut the carrot and parsnip into evenly sized bite-sized pieces.

  • 5

    Toss the chopped vegetables with a drizzle of olive oil and a pinch of salt and pepper on a baking sheet.

  • 6

    Place the herb-coated chicken breast on the baking sheet amongst the vegetables.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for 5 minutes, and serve warm.