Herb-Crusted Rotisserie-Style 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 Rotisserie-Style Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Rotisserie-Style Chicken with Roasted Root Vegetables

Savor the aroma of herbs and spices enveloping tender chicken breast paired with a colorful medley of roasted carrots and parsnips. This dish highlights a crispy, light herb crust accented by a hint of garlic and a drizzle of olive oil, creating a balanced and satisfying meal perfect for a clean-eating lifestyle.

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NUTRITION

372kcal
Protein
38.7g
Fat
9.3g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Carrots

1/2 cup diced Parsnips

1/8 cup Whole Wheat Breadcrumbs

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Lightly coat the chicken breast with olive oil, then press the herb and breadcrumb mixture onto the surface to form a crust.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the sliced carrots and diced parsnips with a small drizzle of olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast everything in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 8

    Allow the chicken to rest for a few minutes before slicing. Serve with the roasted root vegetables.

Herb-Crusted Rotisserie-Style 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 Rotisserie-Style Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Rotisserie-Style Chicken with Roasted Root Vegetables

Savor the aroma of herbs and spices enveloping tender chicken breast paired with a colorful medley of roasted carrots and parsnips. This dish highlights a crispy, light herb crust accented by a hint of garlic and a drizzle of olive oil, creating a balanced and satisfying meal perfect for a clean-eating lifestyle.

NUTRITION

372kcal
Protein
38.7g
Fat
9.3g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Carrots

1/2 cup diced Parsnips

1/8 cup Whole Wheat Breadcrumbs

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Lightly coat the chicken breast with olive oil, then press the herb and breadcrumb mixture onto the surface to form a crust.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the sliced carrots and diced parsnips with a small drizzle of olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast everything in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 8

    Allow the chicken to rest for a few minutes before slicing. Serve with the roasted root vegetables.