Anti-Inflammatory Turmeric Chicken with Roasted Root Vegetables

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

Anti-Inflammatory Turmeric Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Anti-Inflammatory Turmeric Chicken with Roasted Root Vegetables

Enjoy a vibrant plate of tender, marinated turmeric chicken paired with a medley of roasted root vegetables. This dish combines the anti-inflammatory benefits of turmeric with the natural sweetness of roasted carrots and sweet potato, elevated by a hint of cumin and a drizzle of olive oil for a clean, satisfying meal.

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NUTRITION

346kcal
Protein
37.6g
Fat
9.3g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1/2 medium Sweet Potato

1/4 small Red Onion

1 tsp Olive Oil

1/2 tsp Turmeric Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine turmeric powder, ground cumin, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the spice mixture evenly over it. Set aside.

  • 4

    Chop the carrot, sweet potato, and red onion into evenly sized pieces for uniform roasting.

  • 5

    Place the chopped vegetables in a mixing bowl. Drizzle with olive oil and toss with the remaining spice mixture, adding extra salt and pepper if needed.

  • 6

    Transfer vegetables to a baking sheet lined with parchment paper.

  • 7

    Nestle the seasoned chicken breast amidst the vegetables.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.

  • 9

    Remove from oven, let rest a few minutes, then serve warm.

Anti-Inflammatory Turmeric Chicken with Roasted Root Vegetables

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

Anti-Inflammatory Turmeric Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Anti-Inflammatory Turmeric Chicken with Roasted Root Vegetables

Enjoy a vibrant plate of tender, marinated turmeric chicken paired with a medley of roasted root vegetables. This dish combines the anti-inflammatory benefits of turmeric with the natural sweetness of roasted carrots and sweet potato, elevated by a hint of cumin and a drizzle of olive oil for a clean, satisfying meal.

NUTRITION

346kcal
Protein
37.6g
Fat
9.3g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1/2 medium Sweet Potato

1/4 small Red Onion

1 tsp Olive Oil

1/2 tsp Turmeric Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine turmeric powder, ground cumin, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the spice mixture evenly over it. Set aside.

  • 4

    Chop the carrot, sweet potato, and red onion into evenly sized pieces for uniform roasting.

  • 5

    Place the chopped vegetables in a mixing bowl. Drizzle with olive oil and toss with the remaining spice mixture, adding extra salt and pepper if needed.

  • 6

    Transfer vegetables to a baking sheet lined with parchment paper.

  • 7

    Nestle the seasoned chicken breast amidst the vegetables.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.

  • 9

    Remove from oven, let rest a few minutes, then serve warm.