YOUR SOLIN GENERATED RECIPE
Herb-Baked Chicken Breast with Garlic Mashed Root Vegetables
Savor a perfectly herb-baked chicken breast paired with creamy garlic mashed root vegetables. Tender chicken is gently seasoned with aromatic herbs and a drizzle of olive oil, while a mix of potatoes, carrots, and parsnips is mashed with roasted garlic for a comforting, nutrient-packed meal. A light avocado garnish adds a subtle creaminess to complete this balanced dinner.
INGREDIENTS
6 oz Chicken Breast
1 tsp Olive Oil
1 medium Potato (150g)
1 cup chopped Carrot (100g)
1 cup chopped Parsnip (100g)
2 cloves Garlic
1.75 oz Avocado (garnish, 50g)
2 tbsp Fresh Herbs (Rosemary & Thyme)
PREPARATION
Preheat the oven to 400°F.
Place the chicken breast on a baking sheet lined with parchment paper and drizzle with olive oil. Season the chicken with salt, pepper, and finely chopped fresh herbs.
Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F.
Meanwhile, peel and chop the potato, carrot, and parsnip into even pieces for uniform cooking. Place them in a pot with water, add the garlic cloves, and bring to a boil.
Simmer the vegetables for about 15-20 minutes until they are tender.
Drain the vegetables and garlic, then return them to the pot. Mash them to your desired consistency, adding a drizzle of olive oil and additional seasoning if needed.
Slice the avocado and use it as a garnish on top of the mashed root vegetables.
Plate the herb-baked chicken alongside a generous serving of garlic mashed root vegetables. Top the vegetables with fresh avocado slices and a sprinkle of chopped herbs.
Serve warm and enjoy your comforting dinner.