Herb-Roasted Chicken with Tender Roasted Root Medley

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

Herb-Roasted Chicken with Tender Roasted Root Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Tender Roasted Root Medley

Enjoy a beautifully rustic dish where succulent herb-roasted chicken meets a medley of tender roasted root vegetables. This dish is perfectly balanced for a wholesome dinner, featuring juicy chicken breast accented with fresh rosemary and thyme, paired with naturally sweet carrots and parsnips, all brought together with a light drizzle of olive oil.

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NUTRITION

392kcal
Protein
42.9g
Fat
10.4g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Peel and cut the carrot and parsnip into uniform sticks or chunks for even roasting.

  • 4

    Place the vegetables on a baking sheet, drizzle with olive oil, and toss to ensure they are lightly coated. Season with a pinch of salt and pepper.

  • 5

    Arrange the seasoned chicken breast on the baking sheet alongside the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and caramelized.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve warm.

Herb-Roasted Chicken with Tender Roasted Root Medley

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

Herb-Roasted Chicken with Tender Roasted Root Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Tender Roasted Root Medley

Enjoy a beautifully rustic dish where succulent herb-roasted chicken meets a medley of tender roasted root vegetables. This dish is perfectly balanced for a wholesome dinner, featuring juicy chicken breast accented with fresh rosemary and thyme, paired with naturally sweet carrots and parsnips, all brought together with a light drizzle of olive oil.

NUTRITION

392kcal
Protein
42.9g
Fat
10.4g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Peel and cut the carrot and parsnip into uniform sticks or chunks for even roasting.

  • 4

    Place the vegetables on a baking sheet, drizzle with olive oil, and toss to ensure they are lightly coated. Season with a pinch of salt and pepper.

  • 5

    Arrange the seasoned chicken breast on the baking sheet alongside the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and caramelized.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve warm.