Creamy Herb Chicken with Roasted Root Vegetables and Crispy Chickpeas

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

Creamy Herb Chicken with Roasted Root Vegetables and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Root Vegetables and Crispy Chickpeas

Enjoy a vibrant plate featuring tender herb-infused chicken drizzled with a light, creamy yogurt sauce. Accompanied by a medley of roasted carrots and parsnips, and topped with crispy roasted chickpeas, this dish delivers a satisfying blend of textures and flavors perfect for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

451kcal
Protein
46.7g
Fat
10.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Plain Nonfat Greek Yogurt

1 small Carrot

1 small Parsnip

1/2 cup Chickpeas

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs (Parsley & Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Rinse and pat dry the chicken breast, then season lightly with salt, pepper, and chopped fresh herbs.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes until cooked through.

  • 4

    Meanwhile, peel and chop the carrot and parsnip into bite-sized pieces. Toss them with olive oil, salt, pepper, and some of the fresh herbs.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for 20 minutes until tender and slightly caramelized.

  • 6

    Rinse and drain the chickpeas, then pat dry. Toss them with a sprinkle of salt, pepper, and a few chopped herbs, and roast on a small baking sheet or in a skillet over medium heat until crispy, about 10-12 minutes.

  • 7

    In a small bowl, combine the Greek yogurt with freshly chopped herbs to create a creamy herb sauce.

  • 8

    Plate the chicken, topping it with a drizzle of the yogurt sauce, and serve alongside the roasted root vegetables and crispy chickpeas.

Creamy Herb Chicken with Roasted Root Vegetables and Crispy Chickpeas

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

Creamy Herb Chicken with Roasted Root Vegetables and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Root Vegetables and Crispy Chickpeas

Enjoy a vibrant plate featuring tender herb-infused chicken drizzled with a light, creamy yogurt sauce. Accompanied by a medley of roasted carrots and parsnips, and topped with crispy roasted chickpeas, this dish delivers a satisfying blend of textures and flavors perfect for a nourishing dinner.

NUTRITION

451kcal
Protein
46.7g
Fat
10.8g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Plain Nonfat Greek Yogurt

1 small Carrot

1 small Parsnip

1/2 cup Chickpeas

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs (Parsley & Thyme)

PREPARATION

  • 1

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

  • 2

    Rinse and pat dry the chicken breast, then season lightly with salt, pepper, and chopped fresh herbs.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes until cooked through.

  • 4

    Meanwhile, peel and chop the carrot and parsnip into bite-sized pieces. Toss them with olive oil, salt, pepper, and some of the fresh herbs.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for 20 minutes until tender and slightly caramelized.

  • 6

    Rinse and drain the chickpeas, then pat dry. Toss them with a sprinkle of salt, pepper, and a few chopped herbs, and roast on a small baking sheet or in a skillet over medium heat until crispy, about 10-12 minutes.

  • 7

    In a small bowl, combine the Greek yogurt with freshly chopped herbs to create a creamy herb sauce.

  • 8

    Plate the chicken, topping it with a drizzle of the yogurt sauce, and serve alongside the roasted root vegetables and crispy chickpeas.