Creamy Herb-Roasted Chicken and Root Vegetable Skillet

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

Creamy Herb-Roasted Chicken and Root Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken and Root Vegetable Skillet

Savor the delightful flavors of tender herb-roasted chicken accompanied by sweet, caramelized root vegetables, all finished with a creamy Greek yogurt drizzle and a side of fluffy quinoa. This one-pan dish marries rustic charm with modern nutritional balance, presenting a beautifully vibrant meal that nourishes the body and delights the senses.

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NUTRITION

332kcal
Protein
33.5g
Fat
7.7g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

75g Carrot

75g Parsnip

1 tsp Olive Oil

2 tbsp Plain Low-Fat Greek Yogurt

1/4 cup Cooked Quinoa

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    In a small bowl, combine the mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub with the herb mixture.

  • 4

    Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes on each side until golden.

  • 5

    Add the chopped carrots and parsnips to the skillet around the chicken.

  • 6

    Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

    Stir in the cooked quinoa to warm it through and integrate with the vegetables.

  • 8

    Remove the skillet from the oven, then drizzle and gently fold in the Greek yogurt to create a creamy texture.

  • 9

    Adjust seasoning with extra salt and pepper if needed, and serve warm.

Creamy Herb-Roasted Chicken and Root Vegetable Skillet

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

Creamy Herb-Roasted Chicken and Root Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken and Root Vegetable Skillet

Savor the delightful flavors of tender herb-roasted chicken accompanied by sweet, caramelized root vegetables, all finished with a creamy Greek yogurt drizzle and a side of fluffy quinoa. This one-pan dish marries rustic charm with modern nutritional balance, presenting a beautifully vibrant meal that nourishes the body and delights the senses.

NUTRITION

332kcal
Protein
33.5g
Fat
7.7g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

75g Carrot

75g Parsnip

1 tsp Olive Oil

2 tbsp Plain Low-Fat Greek Yogurt

1/4 cup Cooked Quinoa

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    In a small bowl, combine the mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub with the herb mixture.

  • 4

    Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes on each side until golden.

  • 5

    Add the chopped carrots and parsnips to the skillet around the chicken.

  • 6

    Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

    Stir in the cooked quinoa to warm it through and integrate with the vegetables.

  • 8

    Remove the skillet from the oven, then drizzle and gently fold in the Greek yogurt to create a creamy texture.

  • 9

    Adjust seasoning with extra salt and pepper if needed, and serve warm.