Herb-Roasted Chicken with Crispy Root Vegetable Medley

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

Herb-Roasted Chicken with Crispy Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetable Medley

Savor the comforting flavors of tender herb-infused chicken paired with a delightful medley of crispy roasted root vegetables. This dish melds the aromatic allure of rosemary, thyme, and garlic to elevate a wholesome, satisfying meal that's both nourishing and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

360kcal
Protein
35.2g
Fat
11.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

0.5 cup Turnip

2 tsp Olive Oil

1 tbsp Fresh Rosemary & Thyme

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the chicken breast and pat dry. Season lightly with salt and freshly ground pepper.

  • 3

    Peel and chop the carrot and parsnip into evenly sized pieces. Cube the turnip if needed for uniformity.

  • 4

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

  • 5

    Arrange the chicken breast in the center of a baking tray lined with parchment paper, and evenly spread the vegetable medley around it.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy at the edges.

  • 7

    Optionally, broil for an additional 2-3 minutes for extra crispiness on the vegetables. Let rest for a few minutes before serving.

Herb-Roasted Chicken with Crispy Root Vegetable Medley

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

Herb-Roasted Chicken with Crispy Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetable Medley

Savor the comforting flavors of tender herb-infused chicken paired with a delightful medley of crispy roasted root vegetables. This dish melds the aromatic allure of rosemary, thyme, and garlic to elevate a wholesome, satisfying meal that's both nourishing and delicious.

NUTRITION

360kcal
Protein
35.2g
Fat
11.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

0.5 cup Turnip

2 tsp Olive Oil

1 tbsp Fresh Rosemary & Thyme

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the chicken breast and pat dry. Season lightly with salt and freshly ground pepper.

  • 3

    Peel and chop the carrot and parsnip into evenly sized pieces. Cube the turnip if needed for uniformity.

  • 4

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

  • 5

    Arrange the chicken breast in the center of a baking tray lined with parchment paper, and evenly spread the vegetable medley around it.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy at the edges.

  • 7

    Optionally, broil for an additional 2-3 minutes for extra crispiness on the vegetables. Let rest for a few minutes before serving.