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 tender, herb-infused chicken paired with a medley of crispy, roasted root vegetables. This dish offers a perfect balance of lean protein and hearty, naturally sweet vegetables, all enhanced with aromatic rosemary and thyme for a comforting, satisfying meal.

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NUTRITION

357kcal
Protein
37.4g
Fat
9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Carrots

1 medium Parsnip

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a baking dish. Drizzle with olive oil and sprinkle with chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Toss the chopped carrots and sliced parsnip in a bowl with a little olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken in the baking dish ensuring they are in a single layer.

  • 5

    Roast in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables turn crispy on the edges.

  • 6

    Let the dish rest for a few minutes before serving to allow the flavors to meld.

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 tender, herb-infused chicken paired with a medley of crispy, roasted root vegetables. This dish offers a perfect balance of lean protein and hearty, naturally sweet vegetables, all enhanced with aromatic rosemary and thyme for a comforting, satisfying meal.

NUTRITION

357kcal
Protein
37.4g
Fat
9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Carrots

1 medium Parsnip

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a baking dish. Drizzle with olive oil and sprinkle with chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Toss the chopped carrots and sliced parsnip in a bowl with a little olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken in the baking dish ensuring they are in a single layer.

  • 5

    Roast in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables turn crispy on the edges.

  • 6

    Let the dish rest for a few minutes before serving to allow the flavors to meld.