Honey-Glazed Roasted Carrots and Beets with Fresh Herbs and Grilled Chicken

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

Honey-Glazed Roasted Carrots and Beets with Fresh Herbs and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Honey-Glazed Roasted Carrots and Beets with Fresh Herbs and Grilled Chicken

A vibrant, nutrient-packed meal featuring tender roasted carrots and beets enveloped in a delicate honey glaze, accented with fresh herbs, and served alongside perfectly grilled chicken breast for a hearty protein boost.

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NUTRITION

353kcal
Protein
38.5g
Fat
8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Carrots

1 cup chopped Beets

1 tbsp Honey

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the chopped carrots and beets with olive oil, salt, and pepper. Toss well to evenly coat.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes until tender, stirring halfway through.

  • 4

    In a small saucepan, gently warm the honey until it becomes liquid. Drizzle over the roasted vegetables during the last 5 minutes of roasting to create a delicate glaze.

  • 5

    While the vegetables finish roasting, season the chicken breast with salt and pepper. Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 6

    Once cooked, slice the chicken breast and plate alongside the honey-glazed roasted vegetables.

  • 7

    Finish by sprinkling the chopped fresh herbs over the dish for an aromatic, flavorful finish.

Honey-Glazed Roasted Carrots and Beets with Fresh Herbs and Grilled Chicken

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

Honey-Glazed Roasted Carrots and Beets with Fresh Herbs and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Honey-Glazed Roasted Carrots and Beets with Fresh Herbs and Grilled Chicken

A vibrant, nutrient-packed meal featuring tender roasted carrots and beets enveloped in a delicate honey glaze, accented with fresh herbs, and served alongside perfectly grilled chicken breast for a hearty protein boost.

NUTRITION

353kcal
Protein
38.5g
Fat
8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Carrots

1 cup chopped Beets

1 tbsp Honey

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the chopped carrots and beets with olive oil, salt, and pepper. Toss well to evenly coat.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes until tender, stirring halfway through.

  • 4

    In a small saucepan, gently warm the honey until it becomes liquid. Drizzle over the roasted vegetables during the last 5 minutes of roasting to create a delicate glaze.

  • 5

    While the vegetables finish roasting, season the chicken breast with salt and pepper. Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 6

    Once cooked, slice the chicken breast and plate alongside the honey-glazed roasted vegetables.

  • 7

    Finish by sprinkling the chopped fresh herbs over the dish for an aromatic, flavorful finish.