Herb-Roasted Chicken with Roasted Root Medley

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

Herb-Roasted Chicken with Roasted Root Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Medley

Savor the delightful medley of herb-infused roasted chicken paired with a colorful mix of roasted roots. Tender and juicy chicken breast is seasoned with fresh rosemary, thyme, and garlic, complementing the natural sweetness of carrots and parsnips, all brought together with a subtle drizzle of olive oil. This dish is a satisfying balance of lean protein and vibrant vegetables, perfect for a nourishing meal.

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NUTRITION

348kcal
Protein
45.9g
Fat
9.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 small Carrot (50g)

1 small Parsnip (60g)

1 teaspoon Olive Oil (4.5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, chopped garlic, and finely chopped rosemary and thyme to create an herb marinade.

  • 3

    Place the chicken breast on a baking sheet and rub the herb marinade evenly over it.

  • 4

    Chop the carrot and parsnip into uniform pieces, then toss with a little extra olive oil, salt, and pepper if desired.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted root medley.

Herb-Roasted Chicken with Roasted Root Medley

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

Herb-Roasted Chicken with Roasted Root Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Medley

Savor the delightful medley of herb-infused roasted chicken paired with a colorful mix of roasted roots. Tender and juicy chicken breast is seasoned with fresh rosemary, thyme, and garlic, complementing the natural sweetness of carrots and parsnips, all brought together with a subtle drizzle of olive oil. This dish is a satisfying balance of lean protein and vibrant vegetables, perfect for a nourishing meal.

NUTRITION

348kcal
Protein
45.9g
Fat
9.6g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 small Carrot (50g)

1 small Parsnip (60g)

1 teaspoon Olive Oil (4.5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, chopped garlic, and finely chopped rosemary and thyme to create an herb marinade.

  • 3

    Place the chicken breast on a baking sheet and rub the herb marinade evenly over it.

  • 4

    Chop the carrot and parsnip into uniform pieces, then toss with a little extra olive oil, salt, and pepper if desired.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted root medley.