Roasted Chicken and Root Vegetable Medley

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

Roasted Chicken and Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Root Vegetable Medley

Savor the robust flavors of tender roasted chicken paired with a colorful mix of root vegetables. The juicy chicken breast contrasts beautifully with the natural sweetness of carrots and parsnips, all enhanced by aromatic herbs for a balanced and satisfying meal.

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NUTRITION

382kcal
Protein
45.1g
Fat
9.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and pat dry with paper towels.

  • 3

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

  • 4

    Place the chicken and vegetables on a large baking sheet. Drizzle with olive oil and season with salt, pepper, rosemary, and thyme. Gently toss the vegetables to evenly coat them.

  • 5

    Arrange the chicken breast in the center, ensuring even spacing with the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a caramelized exterior.

  • 7

    Let the chicken rest for a few minutes before slicing, and serve the medley warm.

Roasted Chicken and Root Vegetable Medley

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

Roasted Chicken and Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Root Vegetable Medley

Savor the robust flavors of tender roasted chicken paired with a colorful mix of root vegetables. The juicy chicken breast contrasts beautifully with the natural sweetness of carrots and parsnips, all enhanced by aromatic herbs for a balanced and satisfying meal.

NUTRITION

382kcal
Protein
45.1g
Fat
9.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and pat dry with paper towels.

  • 3

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

  • 4

    Place the chicken and vegetables on a large baking sheet. Drizzle with olive oil and season with salt, pepper, rosemary, and thyme. Gently toss the vegetables to evenly coat them.

  • 5

    Arrange the chicken breast in the center, ensuring even spacing with the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a caramelized exterior.

  • 7

    Let the chicken rest for a few minutes before slicing, and serve the medley warm.