Crispy Herb-Roasted Chicken Breast with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken Breast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Breast with Roasted Root Vegetables

Savor this wholesome, roasted meal featuring a tender, crispy herb-coated chicken breast paired with a medley of sweet and earthy roasted root vegetables. The aromatic blend of rosemary and thyme infuses each bite, creating a comforting and balanced dish that's perfect for a satisfying dinner.

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NUTRITION

343kcal
Protein
37.9g
Fat
6.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

100g Rutabaga

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the olive oil, chopped fresh rosemary, chopped fresh thyme, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over both sides.

  • 4

    Cut the carrot, parsnip, and rutabaga into even bite-sized pieces for uniform roasting.

  • 5

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of any remaining olive oil or water to keep them moist.

  • 6

    Place the seasoned chicken breast in the center of the baking sheet and arrange the vegetables around it in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 8

    If desired, broil for an additional 2-3 minutes to crisp the chicken skin slightly.

  • 9

    Remove from oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

Crispy Herb-Roasted Chicken Breast with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken Breast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Breast with Roasted Root Vegetables

Savor this wholesome, roasted meal featuring a tender, crispy herb-coated chicken breast paired with a medley of sweet and earthy roasted root vegetables. The aromatic blend of rosemary and thyme infuses each bite, creating a comforting and balanced dish that's perfect for a satisfying dinner.

NUTRITION

343kcal
Protein
37.9g
Fat
6.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

100g Rutabaga

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the olive oil, chopped fresh rosemary, chopped fresh thyme, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over both sides.

  • 4

    Cut the carrot, parsnip, and rutabaga into even bite-sized pieces for uniform roasting.

  • 5

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of any remaining olive oil or water to keep them moist.

  • 6

    Place the seasoned chicken breast in the center of the baking sheet and arrange the vegetables around it in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 8

    If desired, broil for an additional 2-3 minutes to crisp the chicken skin slightly.

  • 9

    Remove from oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.