Herb-Crusted Chicken and Roasted Root Vegetables with Grass-Fed Beef Tips

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

Herb-Crusted Chicken and Roasted Root Vegetables with Grass-Fed Beef Tips

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken and Roasted Root Vegetables with Grass-Fed Beef Tips

Enjoy a balanced plate featuring herb-crusted chicken and lean, grass-fed beef tips paired with tender roasted root vegetables. The dish is elegantly seasoned with rosemary, thyme, and a hint of garlic for an aromatic finish, offering a satisfying mix of savory flavors and textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

328kcal
Protein
41.4g
Fat
11.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (~85g)

2 ounces Grass-Fed Beef Tips (~57g)

1 medium Carrot (~61g)

1 small Parsnip (~70g)

1 teaspoon Olive Oil (~5g)

1 teaspoon Herb Seasoning

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and rub with herb seasoning (a mix of rosemary, thyme, and garlic powder) along with salt and pepper.

  • 3

    In a hot skillet, lightly sear the seasoned chicken breast on each side for about 1-2 minutes to lock in the juices. Set aside.

  • 4

    Toss the cut carrot and parsnip (you can slice them into bite-sized pieces) in a bowl with olive oil, a pinch of herb seasoning, salt, and pepper.

  • 5

    Spread the vegetables evenly on the prepared baking sheet and roast in the oven for 20-25 minutes, or until tender and lightly caramelized.

  • 6

    While the vegetables are roasting, heat the skillet over medium-high heat and quickly sear the grass-fed beef tips, cooking them for about 2-3 minutes until browned but still tender.

  • 7

    Slice the chicken breast if desired, then plate it with the roasted root vegetables and beef tips. Serve warm and enjoy!

Herb-Crusted Chicken and Roasted Root Vegetables with Grass-Fed Beef Tips

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

Herb-Crusted Chicken and Roasted Root Vegetables with Grass-Fed Beef Tips

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken and Roasted Root Vegetables with Grass-Fed Beef Tips

Enjoy a balanced plate featuring herb-crusted chicken and lean, grass-fed beef tips paired with tender roasted root vegetables. The dish is elegantly seasoned with rosemary, thyme, and a hint of garlic for an aromatic finish, offering a satisfying mix of savory flavors and textures.

NUTRITION

328kcal
Protein
41.4g
Fat
11.6g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (~85g)

2 ounces Grass-Fed Beef Tips (~57g)

1 medium Carrot (~61g)

1 small Parsnip (~70g)

1 teaspoon Olive Oil (~5g)

1 teaspoon Herb Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and rub with herb seasoning (a mix of rosemary, thyme, and garlic powder) along with salt and pepper.

  • 3

    In a hot skillet, lightly sear the seasoned chicken breast on each side for about 1-2 minutes to lock in the juices. Set aside.

  • 4

    Toss the cut carrot and parsnip (you can slice them into bite-sized pieces) in a bowl with olive oil, a pinch of herb seasoning, salt, and pepper.

  • 5

    Spread the vegetables evenly on the prepared baking sheet and roast in the oven for 20-25 minutes, or until tender and lightly caramelized.

  • 6

    While the vegetables are roasting, heat the skillet over medium-high heat and quickly sear the grass-fed beef tips, cooking them for about 2-3 minutes until browned but still tender.

  • 7

    Slice the chicken breast if desired, then plate it with the roasted root vegetables and beef tips. Serve warm and enjoy!