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

Savor the warmth of this herb-roasted chicken paired with a colorful medley of crispy roasted root vegetables. The tender chicken breast is elevated by aromatic rosemary and thyme, while the carrots, parsnips, and beets offer a delightful balance of sweetness and earthiness. A simple drizzle of olive oil enhances the natural flavors, making each bite comforting and nutritious.

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NUTRITION

364kcal
Protein
38.2g
Fat
8.9g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Beet

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary and Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the root vegetables by peeling the carrot, parsnip, and red beet. Cut them into uniform sticks or cubes to ensure even roasting.

  • 3

    Place the chopped vegetables on a baking sheet. Drizzle with olive oil, add the fresh herbs, and season with salt and pepper. Toss well to coat evenly.

  • 4

    Arrange the chicken breast on a separate baking dish. Season it generously with salt, pepper, and sprinkle additional chopped herbs if desired.

  • 5

    Place both the chicken and the vegetables into the oven. Roast the vegetables for about 25-30 minutes or until they are tender and slightly crispy on the edges.

  • 6

    Roast the chicken for approximately 20-25 minutes or until it reaches an internal temperature of 165°F (74°C). For best results, you can check the chicken a few minutes early.

  • 7

    Once cooked, plate the chicken alongside a generous serving of the roasted root vegetables. Enjoy your balanced, protein-rich meal!

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

Savor the warmth of this herb-roasted chicken paired with a colorful medley of crispy roasted root vegetables. The tender chicken breast is elevated by aromatic rosemary and thyme, while the carrots, parsnips, and beets offer a delightful balance of sweetness and earthiness. A simple drizzle of olive oil enhances the natural flavors, making each bite comforting and nutritious.

NUTRITION

364kcal
Protein
38.2g
Fat
8.9g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Beet

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary and Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Prepare the root vegetables by peeling the carrot, parsnip, and red beet. Cut them into uniform sticks or cubes to ensure even roasting.

  • 3

    Place the chopped vegetables on a baking sheet. Drizzle with olive oil, add the fresh herbs, and season with salt and pepper. Toss well to coat evenly.

  • 4

    Arrange the chicken breast on a separate baking dish. Season it generously with salt, pepper, and sprinkle additional chopped herbs if desired.

  • 5

    Place both the chicken and the vegetables into the oven. Roast the vegetables for about 25-30 minutes or until they are tender and slightly crispy on the edges.

  • 6

    Roast the chicken for approximately 20-25 minutes or until it reaches an internal temperature of 165°F (74°C). For best results, you can check the chicken a few minutes early.

  • 7

    Once cooked, plate the chicken alongside a generous serving of the roasted root vegetables. Enjoy your balanced, protein-rich meal!