Herb-Crusted 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 Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Root Vegetables

Savor a comforting dish featuring a tender, herb-crusted chicken breast paired with a medley of roasted root vegetables. The aromatic blend of rosemary and thyme elevates the natural flavors of both the chicken and the veggies, creating a satisfying and balanced meal that's as nutritious as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

339kcal
Protein
37.4g
Fat
8.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1/2 medium Parsnip

1/4 medium Sweet Potato

1 tsp Olive Oil

1 tsp Dried Rosemary and Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the dried rosemary, thyme, salt, and pepper.

  • 3

    Pat the chicken breast dry, then season it evenly with the herb mixture.

  • 4

    Chop the carrot, parsnip, and sweet potato into evenly sized pieces.

  • 5

    Toss the chopped vegetables with olive oil, a pinch of salt, and a sprinkle of pepper.

  • 6

    Spread the vegetables out on a baking sheet in a single layer.

  • 7

    Place the seasoned chicken breast on the baking sheet with the vegetables.

  • 8

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

  • 9

    Let rest for a few minutes before serving.

Herb-Crusted 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 Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Chicken with Roasted Root Vegetables

Savor a comforting dish featuring a tender, herb-crusted chicken breast paired with a medley of roasted root vegetables. The aromatic blend of rosemary and thyme elevates the natural flavors of both the chicken and the veggies, creating a satisfying and balanced meal that's as nutritious as it is delicious.

NUTRITION

339kcal
Protein
37.4g
Fat
8.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1/2 medium Parsnip

1/4 medium Sweet Potato

1 tsp Olive Oil

1 tsp Dried Rosemary and Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the dried rosemary, thyme, salt, and pepper.

  • 3

    Pat the chicken breast dry, then season it evenly with the herb mixture.

  • 4

    Chop the carrot, parsnip, and sweet potato into evenly sized pieces.

  • 5

    Toss the chopped vegetables with olive oil, a pinch of salt, and a sprinkle of pepper.

  • 6

    Spread the vegetables out on a baking sheet in a single layer.

  • 7

    Place the seasoned chicken breast on the baking sheet with the vegetables.

  • 8

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

  • 9

    Let rest for a few minutes before serving.