Herb-Roasted Chicken with Crispy Root Vegetables

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

Herb-Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Enjoy tender herb-roasted chicken paired with a medley of crispy, seasoned root vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the dish, offering a satisfying balance of savory flavors and a delightful crunch from the roasted carrots and parsnips.

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NUTRITION

340kcal
Protein
33.0g
Fat
14.7g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

2.5 teaspoons Olive Oil

1 tablespoon Fresh Rosemary (chopped)

1 tablespoon Fresh Thyme (chopped)

1 clove Garlic (minced)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt and black pepper.

  • 3

    Peel and cut the carrot and parsnip into evenly sized sticks for even roasting.

  • 4

    In a mixing bowl, toss the cut vegetables with olive oil, chopped rosemary, thyme, minced garlic, and a pinch of salt and pepper.

  • 5

    Spread the seasoned vegetables on a baking sheet in a single layer.

  • 6

    Place the chicken breast on the baking sheet alongside the vegetables.

  • 7

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

  • 8

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

Herb-Roasted Chicken with Crispy Root Vegetables

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

Herb-Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Enjoy tender herb-roasted chicken paired with a medley of crispy, seasoned root vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the dish, offering a satisfying balance of savory flavors and a delightful crunch from the roasted carrots and parsnips.

NUTRITION

340kcal
Protein
33.0g
Fat
14.7g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

2.5 teaspoons Olive Oil

1 tablespoon Fresh Rosemary (chopped)

1 tablespoon Fresh Thyme (chopped)

1 clove Garlic (minced)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt and black pepper.

  • 3

    Peel and cut the carrot and parsnip into evenly sized sticks for even roasting.

  • 4

    In a mixing bowl, toss the cut vegetables with olive oil, chopped rosemary, thyme, minced garlic, and a pinch of salt and pepper.

  • 5

    Spread the seasoned vegetables on a baking sheet in a single layer.

  • 6

    Place the chicken breast on the baking sheet alongside the vegetables.

  • 7

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

  • 8

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