Crispy Herb-Roasted Chicken 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 with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a satisfying, crispy herb-roasted chicken breast paired with a medley of roasted root vegetables. The chicken is seasoned with a fragrant blend of rosemary, thyme, and garlic to create a flavorful crust, while the carrots and parsnips add a natural sweetness and earthy note. This dish delivers on both taste and texture, making it a wholesome option for dinner.

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NUTRITION

426kcal
Protein
55.0g
Fat
7.9g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with paper towels. Rub it lightly with olive oil and season with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Chop the carrot and parsnip into evenly sized pieces to ensure even roasting. Toss them with a little additional olive oil, salt, and pepper.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper, and arrange the root vegetables around it.

  • 5

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven and let rest for a few minutes before slicing the chicken. Serve the sliced chicken with the roasted root vegetables.

Crispy Herb-Roasted Chicken 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 with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a satisfying, crispy herb-roasted chicken breast paired with a medley of roasted root vegetables. The chicken is seasoned with a fragrant blend of rosemary, thyme, and garlic to create a flavorful crust, while the carrots and parsnips add a natural sweetness and earthy note. This dish delivers on both taste and texture, making it a wholesome option for dinner.

NUTRITION

426kcal
Protein
55.0g
Fat
7.9g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with paper towels. Rub it lightly with olive oil and season with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Chop the carrot and parsnip into evenly sized pieces to ensure even roasting. Toss them with a little additional olive oil, salt, and pepper.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper, and arrange the root vegetables around it.

  • 5

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven and let rest for a few minutes before slicing the chicken. Serve the sliced chicken with the roasted root vegetables.