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 deliciously crispy baked chicken paired with a medley of roasted root vegetables. This dish boasts tender, juicy chicken seasoned to perfection, with vibrant carrots, parsnips, and red onions enhanced by a drizzle of olive oil. Every bite offers a satisfying blend of textures and flavors, making it a nourishing meal that’s perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

343kcal
Protein
37.3g
Fat
8.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Olive Oil

Salt & Pepper (to taste)

Optional Dried Herbs (to taste)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and optional dried herbs.

  • 3

    Place the chicken on a baking tray lined with parchment paper.

  • 4

    Peel (if desired) and chop the carrot, parsnip, and red onion into uniform pieces for even roasting.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking tray.

  • 7

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.

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 deliciously crispy baked chicken paired with a medley of roasted root vegetables. This dish boasts tender, juicy chicken seasoned to perfection, with vibrant carrots, parsnips, and red onions enhanced by a drizzle of olive oil. Every bite offers a satisfying blend of textures and flavors, making it a nourishing meal that’s perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

343kcal
Protein
37.3g
Fat
8.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Olive Oil

Salt & Pepper (to taste)

Optional Dried Herbs (to taste)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and optional dried herbs.

  • 3

    Place the chicken on a baking tray lined with parchment paper.

  • 4

    Peel (if desired) and chop the carrot, parsnip, and red onion into uniform pieces for even roasting.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the baking tray.

  • 7

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.