Herb-Roasted Root Medley with Chicken

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

Herb-Roasted Root Medley with Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Root Medley with Chicken

Savor the rustic charm of roasted root vegetables enhanced by aromatic herbs, perfectly paired with tender, herb-infused chicken breast. This medley features a colorful array of carrots, parsnips, sweet potato, and red onion, all roasted to bring out their natural sweetness, and accented with fresh rosemary and thyme. A wholesome, balanced dish that delights the palate while aligning beautifully with your nutritional goals.

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NUTRITION

515kcal
Protein
41.2g
Fat
4.9g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113 g)

1 large Carrot (150 g)

1 large Parsnip (150 g)

1 small Sweet Potato (150 g)

1/2 medium Red Onion (55 g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim and cut the carrot, parsnip, and sweet potato into evenly sized chunks. Slice the red onion into large wedges.

  • 3

    Season the chicken breast with salt, pepper, half of the rosemary and thyme. Set aside.

  • 4

    In a large bowl, toss the chopped root vegetables and red onion with the remaining rosemary and thyme. Lightly season with salt and pepper.

  • 5

    Spread the vegetables onto a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes.

  • 6

    After 20 minutes, push the vegetables to the side of the baking sheet and place the seasoned chicken breast in the center.

  • 7

    Return to the oven and roast for an additional 18-20 minutes, or until the chicken registers 165°F (74°C) internally and the vegetables are tender and caramelized.

  • 8

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast atop the roasted root medley.

Herb-Roasted Root Medley with Chicken

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

Herb-Roasted Root Medley with Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Root Medley with Chicken

Savor the rustic charm of roasted root vegetables enhanced by aromatic herbs, perfectly paired with tender, herb-infused chicken breast. This medley features a colorful array of carrots, parsnips, sweet potato, and red onion, all roasted to bring out their natural sweetness, and accented with fresh rosemary and thyme. A wholesome, balanced dish that delights the palate while aligning beautifully with your nutritional goals.

NUTRITION

515kcal
Protein
41.2g
Fat
4.9g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113 g)

1 large Carrot (150 g)

1 large Parsnip (150 g)

1 small Sweet Potato (150 g)

1/2 medium Red Onion (55 g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim and cut the carrot, parsnip, and sweet potato into evenly sized chunks. Slice the red onion into large wedges.

  • 3

    Season the chicken breast with salt, pepper, half of the rosemary and thyme. Set aside.

  • 4

    In a large bowl, toss the chopped root vegetables and red onion with the remaining rosemary and thyme. Lightly season with salt and pepper.

  • 5

    Spread the vegetables onto a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes.

  • 6

    After 20 minutes, push the vegetables to the side of the baking sheet and place the seasoned chicken breast in the center.

  • 7

    Return to the oven and roast for an additional 18-20 minutes, or until the chicken registers 165°F (74°C) internally and the vegetables are tender and caramelized.

  • 8

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast atop the roasted root medley.