Herb-Roasted Chicken with Crispy Roasted 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

Savor this wholesome, flavorful dish featuring tender herb-roasted chicken paired with a medley of crispy roasted root vegetables. Perfectly balanced with aromatic herbs and a light olive oil drizzle, this meal offers a satisfying crunch and a burst of natural sweetness from the vegetables.

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NUTRITION

387kcal
Protein
41.2g
Fat
18.2g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Beet

1 Tbsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and mixed herbs.

  • 3

    Peel and cut the carrot, parsnip, and beet into evenly sized sticks or cubes for even roasting.

  • 4

    In a bowl, toss the cut vegetables with olive oil, salt, pepper, and a pinch of mixed herbs.

  • 5

    Place the seasoned chicken breast and vegetables on a lightly greased baking sheet, arranging the vegetables around the chicken.

  • 6

    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 crispy at the edges.

  • 7

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

Herb-Roasted Chicken with Crispy Roasted 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

Savor this wholesome, flavorful dish featuring tender herb-roasted chicken paired with a medley of crispy roasted root vegetables. Perfectly balanced with aromatic herbs and a light olive oil drizzle, this meal offers a satisfying crunch and a burst of natural sweetness from the vegetables.

NUTRITION

387kcal
Protein
41.2g
Fat
18.2g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Beet

1 Tbsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and mixed herbs.

  • 3

    Peel and cut the carrot, parsnip, and beet into evenly sized sticks or cubes for even roasting.

  • 4

    In a bowl, toss the cut vegetables with olive oil, salt, pepper, and a pinch of mixed herbs.

  • 5

    Place the seasoned chicken breast and vegetables on a lightly greased baking sheet, arranging the vegetables around the chicken.

  • 6

    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 crispy at the edges.

  • 7

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