Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

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

Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

Savor the comforting flavors of herb-roasted chicken paired with golden, crispy potatoes and tender roasted carrots. This dish features succulent chicken breast seasoned with fragrant herbs, complemented by perfectly roasted vegetables tossed in a hint of olive oil, making for a balanced and satisfying meal.

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NUTRITION

344kcal
Protein
35.2g
Fat
6.6g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup diced Baby Potatoes

1 medium Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with a pinch of salt, black pepper, and the mixed fresh herbs.

  • 3

    Toss the diced baby potatoes and sliced carrot (if preferred, cut the carrot into sticks for more surface area) with a teaspoon of extra virgin olive oil, a pinch of salt, and a pinch of pepper.

  • 4

    Place the chicken breast on a baking tray lined with parchment paper. Arrange the potatoes and carrots around the chicken in a single layer.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and crispy on the edges.

  • 6

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

Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

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

Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

Savor the comforting flavors of herb-roasted chicken paired with golden, crispy potatoes and tender roasted carrots. This dish features succulent chicken breast seasoned with fragrant herbs, complemented by perfectly roasted vegetables tossed in a hint of olive oil, making for a balanced and satisfying meal.

NUTRITION

344kcal
Protein
35.2g
Fat
6.6g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup diced Baby Potatoes

1 medium Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with a pinch of salt, black pepper, and the mixed fresh herbs.

  • 3

    Toss the diced baby potatoes and sliced carrot (if preferred, cut the carrot into sticks for more surface area) with a teaspoon of extra virgin olive oil, a pinch of salt, and a pinch of pepper.

  • 4

    Place the chicken breast on a baking tray lined with parchment paper. Arrange the potatoes and carrots around the chicken in a single layer.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and crispy on the edges.

  • 6

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