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

Savor the comforting flavors of tender roasted chicken breast accented by a fragrant herb crust, paired with caramelized root vegetables. This dish merges the natural sweetness of carrots, parsnips, and red onions with aromatic rosemary and thyme, all lightly drizzled with extra virgin olive oil to create a nourishing, well-balanced meal.

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NUTRITION

356kcal
Protein
37.5g
Fat
8.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 sprigs Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Rinse and pat dry the chicken breast. Place it on a lightly greased baking sheet.

  • 3

    In a small bowl, combine chopped rosemary, thyme, and parsley. Drizzle with olive oil and mix to form a herb paste.

  • 4

    Rub the herb paste evenly over the chicken breast, ensuring it is well-coated.

  • 5

    Peel and cut the carrot and parsnip into evenly sized sticks or cubes. Slice the red onion into wedges.

  • 6

    Toss the vegetables with a little extra olive oil, salt, and pepper if desired, and spread them around the chicken on the baking sheet.

  • 7

    Roast in the preheated 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.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted 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

Savor the comforting flavors of tender roasted chicken breast accented by a fragrant herb crust, paired with caramelized root vegetables. This dish merges the natural sweetness of carrots, parsnips, and red onions with aromatic rosemary and thyme, all lightly drizzled with extra virgin olive oil to create a nourishing, well-balanced meal.

NUTRITION

356kcal
Protein
37.5g
Fat
8.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 sprigs Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Rinse and pat dry the chicken breast. Place it on a lightly greased baking sheet.

  • 3

    In a small bowl, combine chopped rosemary, thyme, and parsley. Drizzle with olive oil and mix to form a herb paste.

  • 4

    Rub the herb paste evenly over the chicken breast, ensuring it is well-coated.

  • 5

    Peel and cut the carrot and parsnip into evenly sized sticks or cubes. Slice the red onion into wedges.

  • 6

    Toss the vegetables with a little extra olive oil, salt, and pepper if desired, and spread them around the chicken on the baking sheet.

  • 7

    Roast in the preheated 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.

  • 8

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