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

Enjoy a savory, herb-infused chicken breast paired with a colorful medley of roasted root vegetables. The tender, oven-baked chicken is perfectly seasoned with rosemary and thyme, while the lightly roasted carrots and parsnips bring a natural sweetness and earthy flavor to the dish, creating a balanced and satisfying meal.

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NUTRITION

326kcal
Protein
40.1g
Fat
8.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the fresh rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Pat the chicken breast dry and then rub the herb mixture evenly over the chicken to form a crust.

  • 4

    Cut the carrot and parsnip into uniform sticks or rounds for even roasting.

  • 5

    Place the vegetables on a baking sheet and drizzle with olive oil, tossing to coat evenly. Season lightly with salt and pepper.

  • 6

    Place the herb-crusted chicken breast onto the baking sheet with the vegetables.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, and serve 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

Enjoy a savory, herb-infused chicken breast paired with a colorful medley of roasted root vegetables. The tender, oven-baked chicken is perfectly seasoned with rosemary and thyme, while the lightly roasted carrots and parsnips bring a natural sweetness and earthy flavor to the dish, creating a balanced and satisfying meal.

NUTRITION

326kcal
Protein
40.1g
Fat
8.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the fresh rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Pat the chicken breast dry and then rub the herb mixture evenly over the chicken to form a crust.

  • 4

    Cut the carrot and parsnip into uniform sticks or rounds for even roasting.

  • 5

    Place the vegetables on a baking sheet and drizzle with olive oil, tossing to coat evenly. Season lightly with salt and pepper.

  • 6

    Place the herb-crusted chicken breast onto the baking sheet with the vegetables.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, and serve alongside the roasted root vegetables.