Herb-Crusted Roasted Chicken with Garlic-Rosemary 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 Garlic-Rosemary Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Roasted Chicken with Garlic-Rosemary Root Vegetables

Savor the delightful blend of herb-crusted chicken and a medley of garlic-rosemary infused root vegetables. This dish marries tender, juicy chicken breast with sweet, earthy flavors from roasted carrots, parsnips, and turnips, all enhanced by fragrant garlic and rosemary for a balanced, nourishing meal.

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NUTRITION

335kcal
Protein
36.0g
Fat
10.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1.5 teaspoons Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

1 teaspoon Mixed Dried Herbs

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with the mixed dried herbs, salt, and pepper if desired.

  • 3

    In a bowl, toss cut carrots, parsnip, and turnip with olive oil, minced garlic, and finely chopped fresh rosemary.

  • 4

    Arrange the seasoned chicken breast on a baking sheet lined with parchment paper. Surround it with the tossed vegetables in a single layer.

  • 5

    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 lightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

Herb-Crusted Roasted Chicken with Garlic-Rosemary 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 Garlic-Rosemary Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Roasted Chicken with Garlic-Rosemary Root Vegetables

Savor the delightful blend of herb-crusted chicken and a medley of garlic-rosemary infused root vegetables. This dish marries tender, juicy chicken breast with sweet, earthy flavors from roasted carrots, parsnips, and turnips, all enhanced by fragrant garlic and rosemary for a balanced, nourishing meal.

NUTRITION

335kcal
Protein
36.0g
Fat
10.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1.5 teaspoons Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

1 teaspoon Mixed Dried Herbs

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with the mixed dried herbs, salt, and pepper if desired.

  • 3

    In a bowl, toss cut carrots, parsnip, and turnip with olive oil, minced garlic, and finely chopped fresh rosemary.

  • 4

    Arrange the seasoned chicken breast on a baking sheet lined with parchment paper. Surround it with the tossed vegetables in a single layer.

  • 5

    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 lightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before serving.