Herb-Roasted Chicken with Roasted Root Vegetable Medley

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

Herb-Roasted Chicken with Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Vegetable Medley

Savor tender herb-roasted chicken paired with a medley of caramelized root vegetables. This dish offers a perfect balance of lean protein and earthy, naturally sweet vegetables enhanced with fragrant rosemary and thyme.

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NUTRITION

466kcal
Protein
46.3g
Fat
19.4g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

0.25 small Red Onion

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, rosemary, and thyme.

  • 3

    Chop the carrot, parsnip, and red onion into evenly sized pieces.

  • 4

    In a mixing bowl, toss the vegetables with olive oil, salt, and pepper until well coated.

  • 5

    Place the seasoned chicken breast on a baking sheet and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for about 25-30 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.

Herb-Roasted Chicken with Roasted Root Vegetable Medley

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

Herb-Roasted Chicken with Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Vegetable Medley

Savor tender herb-roasted chicken paired with a medley of caramelized root vegetables. This dish offers a perfect balance of lean protein and earthy, naturally sweet vegetables enhanced with fragrant rosemary and thyme.

NUTRITION

466kcal
Protein
46.3g
Fat
19.4g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

0.25 small Red Onion

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, rosemary, and thyme.

  • 3

    Chop the carrot, parsnip, and red onion into evenly sized pieces.

  • 4

    In a mixing bowl, toss the vegetables with olive oil, salt, and pepper until well coated.

  • 5

    Place the seasoned chicken breast on a baking sheet and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for about 25-30 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.