Crispy Herb-Roasted Chicken with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Root Vegetables

Enjoy a delightful dinner featuring tender herb-roasted chicken paired with a medley of roasted root vegetables and a side of fluffy quinoa. This dish offers a perfect balance of savory herbs, crispy edges, and vibrant flavors with every bite.

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NUTRITION

404kcal
Protein
37.3g
Fat
10.4g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Root Vegetables

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the olive oil, lemon juice, chopped rosemary, thyme, salt, and pepper.

  • 3

    Toss the chicken breast in the herb mixture, ensuring it’s evenly coated, then set aside.

  • 4

    Spread the mixed root vegetables on a baking sheet and lightly drizzle with a bit more olive oil, salt, and pepper. Roast in the oven for about 20 minutes.

  • 5

    While the vegetables roast, place the chicken breast on another baking tray and roast in the oven for 18-22 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy.

  • 6

    Prepare the quinoa as per package instructions if not pre-cooked. Once done, fluff with a fork.

  • 7

    Plate the roasted chicken alongside the root vegetables and a serving of quinoa.

  • 8

    Garnish with a sprinkle of fresh herbs if desired, and serve warm.

Crispy Herb-Roasted Chicken with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Herb-Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Root Vegetables

Enjoy a delightful dinner featuring tender herb-roasted chicken paired with a medley of roasted root vegetables and a side of fluffy quinoa. This dish offers a perfect balance of savory herbs, crispy edges, and vibrant flavors with every bite.

NUTRITION

404kcal
Protein
37.3g
Fat
10.4g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Root Vegetables

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a bowl, combine the olive oil, lemon juice, chopped rosemary, thyme, salt, and pepper.

  • 3

    Toss the chicken breast in the herb mixture, ensuring it’s evenly coated, then set aside.

  • 4

    Spread the mixed root vegetables on a baking sheet and lightly drizzle with a bit more olive oil, salt, and pepper. Roast in the oven for about 20 minutes.

  • 5

    While the vegetables roast, place the chicken breast on another baking tray and roast in the oven for 18-22 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy.

  • 6

    Prepare the quinoa as per package instructions if not pre-cooked. Once done, fluff with a fork.

  • 7

    Plate the roasted chicken alongside the root vegetables and a serving of quinoa.

  • 8

    Garnish with a sprinkle of fresh herbs if desired, and serve warm.