Name: Crispy Baked Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 medium Carrot; 1 medium Parsnip; 1/2 medium Red Onion; 1 tsp Olive Oil; 1/2 tsp Dried Thyme; Salt & Pepper to taste

Crispy Baked Chicken with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Root Vegetables

Enjoy a savory plate of crispy baked chicken paired with a medley of roasted root vegetables. This dish features a juicy chicken breast with a fragrant herb crust, complemented by tender carrots, parsnips, and a hint of red onion, all brought together with a drizzle of olive oil. It’s a satisfying, well-balanced meal that’s both hearty and nutritious.

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NUTRITION

Protein

37.5g

Fat

8.8g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Place the chicken breast on a lightly oiled baking sheet. Drizzle with a small amount of olive oil and season both sides with salt, pepper, and dried thyme.
3
Slice the carrots, parsnip, and red onion into uniform pieces. Toss them in a bowl with the remaining olive oil, salt, and pepper.
4
Arrange the vegetables around the chicken on the baking sheet to ensure even roasting.
5
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
6
Remove from the oven, let rest for a few minutes, and serve warm.