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

Enjoy a savory, herb-infused roasted chicken breast paired with tender, sweet roasted root vegetables. The dish features a light herb crust providing aromatic flavors with garlic and lemon zest, perfectly complementing the natural sweetness of carrots and parsnips, finished with a drizzle of olive oil for a beautifully balanced meal.

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NUTRITION

433kcal
Protein
54.3g
Fat
7.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, lemon zest, and olive oil to create the herb mixture.

  • 3

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

  • 4

    Chop the carrot, parsnip, and red onion into uniform pieces and toss them with a little extra olive oil, salt, and pepper.

  • 5

    Place the chicken breast on a baking sheet lined with parchment paper and arrange the vegetables around it.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Allow the chicken to rest for a few minutes before serving the sliced chicken along with the roasted root 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

Enjoy a savory, herb-infused roasted chicken breast paired with tender, sweet roasted root vegetables. The dish features a light herb crust providing aromatic flavors with garlic and lemon zest, perfectly complementing the natural sweetness of carrots and parsnips, finished with a drizzle of olive oil for a beautifully balanced meal.

NUTRITION

433kcal
Protein
54.3g
Fat
7.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 teaspoon Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, lemon zest, and olive oil to create the herb mixture.

  • 3

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

  • 4

    Chop the carrot, parsnip, and red onion into uniform pieces and toss them with a little extra olive oil, salt, and pepper.

  • 5

    Place the chicken breast on a baking sheet lined with parchment paper and arrange the vegetables around it.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Allow the chicken to rest for a few minutes before serving the sliced chicken along with the roasted root vegetables.