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.

Crispy Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Root Vegetables

Enjoy a hearty, wholesome meal featuring crispy baked chicken paired with a medley of roasted root vegetables that are tender and lightly caramelized. This dish delivers a satisfying crunch and a natural sweetness from the vegetables, perfectly complemented by fragrant herbs and a drizzle of olive oil.

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NUTRITION

380kcal
Protein
37.1g
Fat
9.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

0.5 small Red Onion

1 tsp Olive Oil

0.5 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and dried rosemary.

  • 3

    Chop the carrot, parsnip, and red onion into bite-sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken in a single layer.

  • 6

    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 fork-tender and slightly caramelized.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken skin and vegetables.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

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.

Crispy Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Root Vegetables

Enjoy a hearty, wholesome meal featuring crispy baked chicken paired with a medley of roasted root vegetables that are tender and lightly caramelized. This dish delivers a satisfying crunch and a natural sweetness from the vegetables, perfectly complemented by fragrant herbs and a drizzle of olive oil.

NUTRITION

380kcal
Protein
37.1g
Fat
9.8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

0.5 small Red Onion

1 tsp Olive Oil

0.5 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and dried rosemary.

  • 3

    Chop the carrot, parsnip, and red onion into bite-sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken in a single layer.

  • 6

    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 fork-tender and slightly caramelized.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken skin and vegetables.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.