Herb-Roasted Chicken with 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 Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetable Medley

Savor the comforting flavors of this herb-roasted chicken served with a medley of tender root vegetables. Juicy chicken breast gets a delicate herb crust while carrots, parsnips, and red onions roast to perfection in a light drizzle of olive oil, creating a balanced dish bursting with rustic charm.

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NUTRITION

351kcal
Protein
35g
Fat
13g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

2 tsp Olive Oil

1 tsp Mixed Herbs & Spices

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub with the mixed herbs and spices.

  • 3

    Chop the carrot, parsnip, and red onion into uniform pieces and toss them with olive oil, salt, and pepper.

  • 4

    Place the seasoned chicken breast and vegetables on a baking tray lined with parchment paper.

  • 5

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 6

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

Herb-Roasted Chicken with 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 Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetable Medley

Savor the comforting flavors of this herb-roasted chicken served with a medley of tender root vegetables. Juicy chicken breast gets a delicate herb crust while carrots, parsnips, and red onions roast to perfection in a light drizzle of olive oil, creating a balanced dish bursting with rustic charm.

NUTRITION

351kcal
Protein
35g
Fat
13g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

2 tsp Olive Oil

1 tsp Mixed Herbs & Spices

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub with the mixed herbs and spices.

  • 3

    Chop the carrot, parsnip, and red onion into uniform pieces and toss them with olive oil, salt, and pepper.

  • 4

    Place the seasoned chicken breast and vegetables on a baking tray lined with parchment paper.

  • 5

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 6

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