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 beautifully balanced dish featuring tender herb-crusted chicken paired with a medley of roasted root vegetables. The fresh aroma of rosemary and thyme elevates the dish, while the natural sweetness of carrots, parsnips, and beets creates a harmonious, satisfying meal ideal for dinner.

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NUTRITION

375kcal
Protein
46.6g
Fat
7.8g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Beet

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix chopped fresh rosemary, thyme, and minced garlic. Add a drizzle of olive oil to create a paste.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Place the chicken on a lightly greased baking sheet.

  • 5

    Peel (if desired) and cut the carrot, parsnip, and beet into evenly sized cubes or sticks.

  • 6

    Toss the vegetables in a small amount of olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

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

  • 9

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

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 beautifully balanced dish featuring tender herb-crusted chicken paired with a medley of roasted root vegetables. The fresh aroma of rosemary and thyme elevates the dish, while the natural sweetness of carrots, parsnips, and beets creates a harmonious, satisfying meal ideal for dinner.

NUTRITION

375kcal
Protein
46.6g
Fat
7.8g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Beet

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix chopped fresh rosemary, thyme, and minced garlic. Add a drizzle of olive oil to create a paste.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over the surface.

  • 4

    Place the chicken on a lightly greased baking sheet.

  • 5

    Peel (if desired) and cut the carrot, parsnip, and beet into evenly sized cubes or sticks.

  • 6

    Toss the vegetables in a small amount of olive oil, salt, and pepper.

  • 7

    Spread the vegetables around the chicken on the baking sheet.

  • 8

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

  • 9

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