Maple-Roasted Root Vegetable Medley with Grilled Chicken & Egg

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 & Egg

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Grilled Chicken & Egg

Enjoy a hearty yet balanced medley of maple-glazed roasted root vegetables, paired with lean grilled chicken breast and a perfectly soft-boiled egg for a boost of protein. This dish offers a harmonious blend of caramelized sweetness from the maple syrup, earthy flavors of carrots, parsnips, and beets, and a satisfying protein punch, making it a delightful option for breakfast, lunch, or dinner.

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NUTRITION

445kcal
Protein
35.4g
Fat
13.1g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Large Egg

1 Medium Carrot

1 Medium Parsnip

1 Small Beet

1 Tbsp Maple Syrup

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the carrot, parsnip, and beet into uniform bite-sized pieces.

  • 3

    In a bowl, toss the chopped root vegetables with olive oil, maple syrup, salt, and pepper until well-coated.

  • 4

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt and pepper. Grill on a preheated grill or skillet over medium-high heat for about 6-7 minutes per side or until fully cooked.

  • 6

    Simultaneously, boil water and gently place the egg. Cook the egg for about 6-7 minutes for a soft-boiled consistency, then transfer to an ice bath before peeling.

  • 7

    Plate the roasted vegetables, slice the grilled chicken breast, and add the peeled egg (either halved or sliced) on top.

  • 8

    Serve immediately and enjoy your vibrant, maple-roasted root vegetable medley with lean protein.

Maple-Roasted Root Vegetable Medley with Grilled Chicken & Egg

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 & Egg

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley with Grilled Chicken & Egg

Enjoy a hearty yet balanced medley of maple-glazed roasted root vegetables, paired with lean grilled chicken breast and a perfectly soft-boiled egg for a boost of protein. This dish offers a harmonious blend of caramelized sweetness from the maple syrup, earthy flavors of carrots, parsnips, and beets, and a satisfying protein punch, making it a delightful option for breakfast, lunch, or dinner.

NUTRITION

445kcal
Protein
35.4g
Fat
13.1g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Large Egg

1 Medium Carrot

1 Medium Parsnip

1 Small Beet

1 Tbsp Maple Syrup

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the carrot, parsnip, and beet into uniform bite-sized pieces.

  • 3

    In a bowl, toss the chopped root vegetables with olive oil, maple syrup, salt, and pepper until well-coated.

  • 4

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt and pepper. Grill on a preheated grill or skillet over medium-high heat for about 6-7 minutes per side or until fully cooked.

  • 6

    Simultaneously, boil water and gently place the egg. Cook the egg for about 6-7 minutes for a soft-boiled consistency, then transfer to an ice bath before peeling.

  • 7

    Plate the roasted vegetables, slice the grilled chicken breast, and add the peeled egg (either halved or sliced) on top.

  • 8

    Serve immediately and enjoy your vibrant, maple-roasted root vegetable medley with lean protein.