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

Enjoy a savory and comforting meal featuring tender roasted chicken breast encrusted with aromatic herbs, paired with a medley of roasted root vegetables including carrots, parsnips, and sweet potato. This dish offers a delightful balance of flavors and textures, perfect for a nutritious dinner that satisfies both your taste buds and nutritional goals.

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NUTRITION

368kcal
Protein
34.9g
Fat
8.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

100g Sweet Potato

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, garlic powder, chopped fresh rosemary, and thyme.

  • 3

    Cut the carrot, parsnip, and sweet potato into uniform bite-sized pieces.

  • 4

    In a bowl, toss the root vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast on a lined baking tray and arrange the vegetables around it.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted root vegetables.

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

Enjoy a savory and comforting meal featuring tender roasted chicken breast encrusted with aromatic herbs, paired with a medley of roasted root vegetables including carrots, parsnips, and sweet potato. This dish offers a delightful balance of flavors and textures, perfect for a nutritious dinner that satisfies both your taste buds and nutritional goals.

NUTRITION

368kcal
Protein
34.9g
Fat
8.4g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

100g Sweet Potato

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, garlic powder, chopped fresh rosemary, and thyme.

  • 3

    Cut the carrot, parsnip, and sweet potato into uniform bite-sized pieces.

  • 4

    In a bowl, toss the root vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast on a lined baking tray and arrange the vegetables around it.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the roasted root vegetables.