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

Savor a delightful medley of crispy baked chicken paired with a colorful assortment of roasted root vegetables. The tender, well-seasoned chicken combines perfectly with the natural sweetness of carrots, parsnips, and beets, all lightly tossed in olive oil and herbs for a satisfying, balanced meal.

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NUTRITION

351kcal
Protein
37.6g
Fat
9.0g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 Parsnip (100g)

1 Beet (50g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a parchment-lined baking sheet. Pat dry with a paper towel and season with salt, pepper, and half of the mixed dried herbs.

  • 3

    Wash and peel the carrot, parsnip, and beet. Cut them into evenly sized pieces to ensure uniform roasting.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, remaining herbs, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    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 slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple of 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

Savor a delightful medley of crispy baked chicken paired with a colorful assortment of roasted root vegetables. The tender, well-seasoned chicken combines perfectly with the natural sweetness of carrots, parsnips, and beets, all lightly tossed in olive oil and herbs for a satisfying, balanced meal.

NUTRITION

351kcal
Protein
37.6g
Fat
9.0g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 Parsnip (100g)

1 Beet (50g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a parchment-lined baking sheet. Pat dry with a paper towel and season with salt, pepper, and half of the mixed dried herbs.

  • 3

    Wash and peel the carrot, parsnip, and beet. Cut them into evenly sized pieces to ensure uniform roasting.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, remaining herbs, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    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 slightly caramelized.

  • 7

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