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

Enjoy a comforting plate of herb-roasted chicken paired with a medley of crispy roasted root vegetables. Tender, juicy chicken is seasoned with fresh herbs and a hint of garlic, while carrots, parsnips, and sweet potato provide a naturally sweet crunch. This dish is both satisfying and nutritious, delivering a balanced mix of protein and flavor in every bite.

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NUTRITION

451kcal
Protein
38.7g
Fat
9.2g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup chopped Carrot

0.75 cup chopped Parsnip

0.5 cup cubed Sweet Potato

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Rosemary

0.5 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the chopped carrots, parsnips, and sweet potato with olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper until evenly coated.

  • 3

    Place the vegetable mix on one side of the baking sheet in a single layer.

  • 4

    Season the chicken breast with a pinch of salt, pepper, and a light sprinkle of the remaining herbs.

  • 5

    Place the chicken breast on the other side of the baking sheet.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crispy on the edges.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the 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

Enjoy a comforting plate of herb-roasted chicken paired with a medley of crispy roasted root vegetables. Tender, juicy chicken is seasoned with fresh herbs and a hint of garlic, while carrots, parsnips, and sweet potato provide a naturally sweet crunch. This dish is both satisfying and nutritious, delivering a balanced mix of protein and flavor in every bite.

NUTRITION

451kcal
Protein
38.7g
Fat
9.2g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup chopped Carrot

0.75 cup chopped Parsnip

0.5 cup cubed Sweet Potato

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Rosemary

0.5 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the chopped carrots, parsnips, and sweet potato with olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper until evenly coated.

  • 3

    Place the vegetable mix on one side of the baking sheet in a single layer.

  • 4

    Season the chicken breast with a pinch of salt, pepper, and a light sprinkle of the remaining herbs.

  • 5

    Place the chicken breast on the other side of the baking sheet.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crispy on the edges.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted root vegetables.