Maple-Roasted Root Vegetable Medley with Grilled Chicken

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

Maple-Roasted Root Vegetable Medley with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Grilled Chicken

Savor a delightful medley of tender roasted root vegetables glazed with maple syrup and aromatic herbs, paired with a perfectly grilled chicken breast. This dish balances sweet and savory notes, offering a satisfying plate that's both colorful and wholesome.

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NUTRITION

465kcal
Protein
34.9g
Fat
8.7g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 medium Carrot (61g)

100g Parsnip

100g Sweet Potato

50g Red Onion

1 tbsp Maple Syrup

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Peel and chop the carrot, parsnip, and sweet potato into uniform bite-sized pieces. Slice the red onion into thick wedges.

  • 3

    In a large bowl, toss the chopped vegetables and red onion with olive oil, maple syrup, rosemary, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through for even cooking.

  • 5

    Meanwhile, season the chicken breast lightly with salt, pepper, and a bit of rosemary. Grill over medium-high heat for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 6

    Once the vegetables are tender and slightly caramelized, remove them from the oven.

  • 7

    Slice the grilled chicken breast and serve it alongside the maple-roasted vegetable medley. Enjoy your balanced and flavorful dish!

Maple-Roasted Root Vegetable Medley with Grilled Chicken

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

Maple-Roasted Root Vegetable Medley with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Grilled Chicken

Savor a delightful medley of tender roasted root vegetables glazed with maple syrup and aromatic herbs, paired with a perfectly grilled chicken breast. This dish balances sweet and savory notes, offering a satisfying plate that's both colorful and wholesome.

NUTRITION

465kcal
Protein
34.9g
Fat
8.7g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 medium Carrot (61g)

100g Parsnip

100g Sweet Potato

50g Red Onion

1 tbsp Maple Syrup

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Peel and chop the carrot, parsnip, and sweet potato into uniform bite-sized pieces. Slice the red onion into thick wedges.

  • 3

    In a large bowl, toss the chopped vegetables and red onion with olive oil, maple syrup, rosemary, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through for even cooking.

  • 5

    Meanwhile, season the chicken breast lightly with salt, pepper, and a bit of rosemary. Grill over medium-high heat for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 6

    Once the vegetables are tender and slightly caramelized, remove them from the oven.

  • 7

    Slice the grilled chicken breast and serve it alongside the maple-roasted vegetable medley. Enjoy your balanced and flavorful dish!