Tender Baked Cinnamon-Spiced Chicken with Crisp Roasted Root Vegetables

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

Tender Baked Cinnamon-Spiced Chicken with Crisp Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Baked Cinnamon-Spiced Chicken with Crisp Roasted Root Vegetables

Enjoy a comforting plate of tender chicken breast accented with a warm hint of cinnamon, paired with a medley of crisp roasted root vegetables. This dish offers a delightful balance of savory spices and natural sweetness, making it an ideal option for a wholesome breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

351kcal
Protein
45g
Fat
9.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Skinless)

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Cinnamon Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lined baking sheet. Season lightly with cinnamon, salt, and pepper on both sides.

  • 3

    Chop the carrot, parsnip, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, a pinch of cinnamon, salt, and pepper.

  • 4

    Spread the vegetables evenly on a separate baking tray.

  • 5

    Bake the chicken and vegetables in the oven simultaneously. Roast the vegetables for 25-30 minutes, stirring halfway through until they are crisp and tender.

  • 6

    Bake the chicken for 20-25 minutes, or until its internal temperature reaches 165°F and it is tender.

  • 7

    Plate the chicken alongside the roasted vegetables. Enjoy your comforting, flavorful meal!

Tender Baked Cinnamon-Spiced Chicken with Crisp Roasted Root Vegetables

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

Tender Baked Cinnamon-Spiced Chicken with Crisp Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Baked Cinnamon-Spiced Chicken with Crisp Roasted Root Vegetables

Enjoy a comforting plate of tender chicken breast accented with a warm hint of cinnamon, paired with a medley of crisp roasted root vegetables. This dish offers a delightful balance of savory spices and natural sweetness, making it an ideal option for a wholesome breakfast, lunch, or dinner.

NUTRITION

351kcal
Protein
45g
Fat
9.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Skinless)

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Cinnamon Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lined baking sheet. Season lightly with cinnamon, salt, and pepper on both sides.

  • 3

    Chop the carrot, parsnip, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, a pinch of cinnamon, salt, and pepper.

  • 4

    Spread the vegetables evenly on a separate baking tray.

  • 5

    Bake the chicken and vegetables in the oven simultaneously. Roast the vegetables for 25-30 minutes, stirring halfway through until they are crisp and tender.

  • 6

    Bake the chicken for 20-25 minutes, or until its internal temperature reaches 165°F and it is tender.

  • 7

    Plate the chicken alongside the roasted vegetables. Enjoy your comforting, flavorful meal!