Herb-Roasted Chicken with Roasted Root Vegetables

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

Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a comforting plate of herb-roasted chicken paired with a medley of roasted root vegetables. The tender, juicy chicken breast is infused with aromatic rosemary and thyme, while the natural sweetness of carrot and parsnip is enhanced by a light drizzle of extra virgin olive oil. This balanced dish offers a satisfying mix of protein, healthy fats, and natural carbohydrates.

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NUTRITION

351kcal
Protein
37.0g
Fat
11.4g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 tbsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the chicken breast by patting it dry and seasoning both sides with salt, pepper, garlic powder, and finely chopped rosemary and thyme.

  • 3

    Wash and peel the carrot and parsnip. Cut them into evenly sized sticks or rounds for uniform roasting.

  • 4

    Toss the root vegetables in a bowl with extra virgin olive oil, a pinch of salt, pepper, and a few additional sprigs of rosemary and thyme if desired.

  • 5

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the tossed vegetables around the chicken.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Herb-Roasted Chicken with Roasted Root Vegetables

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

Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a comforting plate of herb-roasted chicken paired with a medley of roasted root vegetables. The tender, juicy chicken breast is infused with aromatic rosemary and thyme, while the natural sweetness of carrot and parsnip is enhanced by a light drizzle of extra virgin olive oil. This balanced dish offers a satisfying mix of protein, healthy fats, and natural carbohydrates.

NUTRITION

351kcal
Protein
37.0g
Fat
11.4g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 tbsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare the chicken breast by patting it dry and seasoning both sides with salt, pepper, garlic powder, and finely chopped rosemary and thyme.

  • 3

    Wash and peel the carrot and parsnip. Cut them into evenly sized sticks or rounds for uniform roasting.

  • 4

    Toss the root vegetables in a bowl with extra virgin olive oil, a pinch of salt, pepper, and a few additional sprigs of rosemary and thyme if desired.

  • 5

    Place the seasoned chicken breast on a baking sheet lined with parchment paper. Arrange the tossed vegetables around the chicken.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.