Baked Pumpkin Spice Chicken with Roasted Root Vegetables

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

Baked Pumpkin Spice Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Pumpkin Spice Chicken with Roasted Root Vegetables

Savor the warmth of fall with this baked pumpkin spice chicken paired with a vibrant medley of roasted root vegetables. The tender, lightly spiced chicken is enhanced by a subtle pumpkin puree glaze, while carrots and parsnips offer natural sweetness and a satisfying crunch. A drizzle of olive oil and a sprinkle of pumpkin spice blend tie the dish together for a delicious, nutrient-packed meal.

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NUTRITION

355kcal
Protein
34.3g
Fat
8.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Pumpkin Puree (61g)

1 cup diced Carrots (128g)

1 medium Parsnip (100g)

1 tsp Olive Oil (5g)

1 tsp Pumpkin Spice (2.3g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the pumpkin puree and pumpkin spice. Add a pinch of salt and pepper. Mix well.

  • 3

    Place the chicken breast in a baking dish. Brush the pumpkin spice mixture evenly over the chicken.

  • 4

    In a separate bowl, toss the diced carrots and chopped parsnip with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 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.

  • 7

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

Baked Pumpkin Spice Chicken with Roasted Root Vegetables

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

Baked Pumpkin Spice Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Pumpkin Spice Chicken with Roasted Root Vegetables

Savor the warmth of fall with this baked pumpkin spice chicken paired with a vibrant medley of roasted root vegetables. The tender, lightly spiced chicken is enhanced by a subtle pumpkin puree glaze, while carrots and parsnips offer natural sweetness and a satisfying crunch. A drizzle of olive oil and a sprinkle of pumpkin spice blend tie the dish together for a delicious, nutrient-packed meal.

NUTRITION

355kcal
Protein
34.3g
Fat
8.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Pumpkin Puree (61g)

1 cup diced Carrots (128g)

1 medium Parsnip (100g)

1 tsp Olive Oil (5g)

1 tsp Pumpkin Spice (2.3g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the pumpkin puree and pumpkin spice. Add a pinch of salt and pepper. Mix well.

  • 3

    Place the chicken breast in a baking dish. Brush the pumpkin spice mixture evenly over the chicken.

  • 4

    In a separate bowl, toss the diced carrots and chopped parsnip with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 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.

  • 7

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