Roasted Root Medley with Chicken

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

Roasted Root Medley with Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Chicken

Enjoy a vibrant medley of roasted root vegetables accented by a tender, lean chicken breast. The subtle sweetness of carrots, parsnips, and beets blends beautifully with a hint of red onion and a drizzle of olive oil, creating a hearty yet light meal perfect for breakfast, lunch, or dinner.

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NUTRITION

424kcal
Protein
36g
Fat
18.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Beet (82g)

1/4 medium Red Onion (25g)

1 tablespoon Olive Oil (13.5g)

Salt & Pepper to taste

1 tablespoon Fresh Herbs (chopped)

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PREPARATION

  • 1

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

  • 2

    Rinse and peel the carrot, parsnip, and beet. Cut them into uniform bite-sized pieces.

  • 3

    Cut the red onion into thick wedges.

  • 4

    Place the prepared vegetables in a large bowl; drizzle with olive oil, and sprinkle with salt, pepper, and fresh chopped herbs. Toss to coat evenly.

  • 5

    Arrange the vegetables in a single layer on a baking sheet lined with parchment paper.

  • 6

    Season the chicken breast with a pinch of salt, pepper, and extra herbs if desired.

  • 7

    Place the chicken breast on the same baking sheet, nestling it among the vegetables.

  • 8

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 9

    Remove from the oven and let rest for a few minutes before slicing the chicken and serving alongside the roasted vegetables.

Roasted Root Medley with Chicken

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

Roasted Root Medley with Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Chicken

Enjoy a vibrant medley of roasted root vegetables accented by a tender, lean chicken breast. The subtle sweetness of carrots, parsnips, and beets blends beautifully with a hint of red onion and a drizzle of olive oil, creating a hearty yet light meal perfect for breakfast, lunch, or dinner.

NUTRITION

424kcal
Protein
36g
Fat
18.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Beet (82g)

1/4 medium Red Onion (25g)

1 tablespoon Olive Oil (13.5g)

Salt & Pepper to taste

1 tablespoon Fresh Herbs (chopped)

PREPARATION

  • 1

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

  • 2

    Rinse and peel the carrot, parsnip, and beet. Cut them into uniform bite-sized pieces.

  • 3

    Cut the red onion into thick wedges.

  • 4

    Place the prepared vegetables in a large bowl; drizzle with olive oil, and sprinkle with salt, pepper, and fresh chopped herbs. Toss to coat evenly.

  • 5

    Arrange the vegetables in a single layer on a baking sheet lined with parchment paper.

  • 6

    Season the chicken breast with a pinch of salt, pepper, and extra herbs if desired.

  • 7

    Place the chicken breast on the same baking sheet, nestling it among the vegetables.

  • 8

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 9

    Remove from the oven and let rest for a few minutes before slicing the chicken and serving alongside the roasted vegetables.