Roasted Root Medley with Chicken and Chickpeas

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

Roasted Root Medley with Chicken and Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Chicken and Chickpeas

A hearty and flavorful medley of oven-roasted carrots, parsnips, and beets tossed with protein-packed chickpeas and succulent lean chicken breast, all finished with a light herb seasoning. This dish brings a delightful blend of sweet earthiness and savory balance, perfect for a nourishing meal at any time of day.

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NUTRITION

548kcal
Protein
46.6g
Fat
11.4g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Carrots (122g)

1 cup cubed Parsnips (133g)

1 medium Beet (82g)

1/2 cup Chickpeas (82g)

4 ounces Chicken Breast (113g per ounce, total 4 oz)

1 teaspoon Olive Oil (4.5g)

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a large bowl, combine the cubed carrots, parsnips, and diced beet. Drizzle with olive oil, add chopped rosemary, and season with salt and pepper.

  • 3

    Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper. Grill or sear the chicken breast over medium heat until cooked through, about 6-7 minutes per side, then slice into strips.

  • 5

    Drain and gently toss the chickpeas into the roasted root vegetables in the final 5 minutes of roasting to warm them up.

  • 6

    Plate a serving of the roasted root medley with chickpeas and top with the sliced chicken breast. Garnish with additional fresh rosemary if desired, and serve immediately.

Roasted Root Medley with Chicken and Chickpeas

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

Roasted Root Medley with Chicken and Chickpeas

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Chicken and Chickpeas

A hearty and flavorful medley of oven-roasted carrots, parsnips, and beets tossed with protein-packed chickpeas and succulent lean chicken breast, all finished with a light herb seasoning. This dish brings a delightful blend of sweet earthiness and savory balance, perfect for a nourishing meal at any time of day.

NUTRITION

548kcal
Protein
46.6g
Fat
11.4g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cubed Carrots (122g)

1 cup cubed Parsnips (133g)

1 medium Beet (82g)

1/2 cup Chickpeas (82g)

4 ounces Chicken Breast (113g per ounce, total 4 oz)

1 teaspoon Olive Oil (4.5g)

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a large bowl, combine the cubed carrots, parsnips, and diced beet. Drizzle with olive oil, add chopped rosemary, and season with salt and pepper.

  • 3

    Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper. Grill or sear the chicken breast over medium heat until cooked through, about 6-7 minutes per side, then slice into strips.

  • 5

    Drain and gently toss the chickpeas into the roasted root vegetables in the final 5 minutes of roasting to warm them up.

  • 6

    Plate a serving of the roasted root medley with chickpeas and top with the sliced chicken breast. Garnish with additional fresh rosemary if desired, and serve immediately.