Herb-Roasted Chicken with Crispy Root Vegetables

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

Herb-Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Savor a vibrant plate featuring tender herb-roasted chicken paired with a medley of crisp, golden roasted root vegetables. Infused with the aromatic charm of rosemary and thyme, and kissed by a hint of garlic, every bite offers a delightful blend of succulent and earthy flavors perfect for a wholesome dinner.

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NUTRITION

361kcal
Protein
37.6g
Fat
9.0g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless, Skinless Chicken Breast (170g)

100g Carrots

100g Parsnips

30g Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt and pepper.

  • 3

    Peel the carrots and parsnips; cut them into uniform sticks or chunks for even roasting. Slice the red onion thinly.

  • 4

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

  • 5

    Arrange the chicken breast on a baking sheet, nestling the vegetables around it. Tuck in the rosemary and thyme sprigs over the chicken and vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly crispy on the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving, ensuring the flavors meld beautifully.

Herb-Roasted Chicken with Crispy Root Vegetables

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

Herb-Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Savor a vibrant plate featuring tender herb-roasted chicken paired with a medley of crisp, golden roasted root vegetables. Infused with the aromatic charm of rosemary and thyme, and kissed by a hint of garlic, every bite offers a delightful blend of succulent and earthy flavors perfect for a wholesome dinner.

NUTRITION

361kcal
Protein
37.6g
Fat
9.0g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless, Skinless Chicken Breast (170g)

100g Carrots

100g Parsnips

30g Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt and pepper.

  • 3

    Peel the carrots and parsnips; cut them into uniform sticks or chunks for even roasting. Slice the red onion thinly.

  • 4

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

  • 5

    Arrange the chicken breast on a baking sheet, nestling the vegetables around it. Tuck in the rosemary and thyme sprigs over the chicken and vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly crispy on the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving, ensuring the flavors meld beautifully.