YOUR SOLIN GENERATED RECIPE
Creamy Garlic Herb Chicken with Roasted Root Vegetables
Savor a delightful medley of tender, marinated chicken paired with perfectly roasted root vegetables. The chicken is gently coated in a creamy garlic herb yogurt sauce that infuses each bite with zesty freshness, while the carrots and parsnips add a natural sweetness and hearty texture to this balanced meal.
INGREDIENTS
5.5 oz Chicken Breast (156g)
1 medium Carrot (61g)
1 small Parsnip (70g)
1 tsp Olive Oil (5g)
1/4 cup Nonfat Greek Yogurt (60g)
1 Garlic Clove
1 tbsp Fresh Mixed Herbs
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the carrot and parsnip into evenly sized pieces. Toss them in a bowl with the olive oil, a pinch of salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes, until tender and slightly caramelized.
Meanwhile, prepare the marinade by combining the nonfat Greek yogurt, minced garlic (from the garlic clove), and chopped fresh herbs in a small bowl.
Place the chicken breast in a separate bowl or resealable bag and coat it evenly with the yogurt herb mixture. Allow it to marinate for at least 10 minutes.
Heat a nonstick skillet over medium-high heat. Sear the marinated chicken breast for 2-3 minutes on each side until a light golden crust forms.
Transfer the seared chicken to the oven (either on the same baking sheet if space allows or in an ovenproof dish) and bake for an additional 10-12 minutes, or until the chicken is cooked through.
Plate the chicken alongside the roasted root vegetables and drizzle any remaining herb sauce over the top. Serve warm and enjoy!