Crispy Baked Chicken with Roasted Root Vegetables

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

Crispy Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Root Vegetables

Enjoy a hearty meal featuring a crispy baked chicken breast paired with a colorful medley of roasted root vegetables. This well-balanced dish combines tender, juicy chicken with the natural sweetness of carrots, parsnips, and beets, lightly enhanced by a drizzle of olive oil to bring out deep, earthy flavors.

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NUTRITION

458kcal
Protein
55.8g
Fat
9.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Carrot

100g Parsnip

50g Red Beet

1 tsp Olive Oil

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with paper towels. Season both sides generously with salt and pepper.

  • 3

    Place the chicken breast on a lightly greased baking sheet lined with parchment paper.

  • 4

    Wash and peel the carrots, parsnips, and beet, then cut them into evenly sized pieces.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, salt, and pepper until well coated.

  • 6

    Spread the vegetables evenly around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    For extra crispiness, switch the oven to broil for an additional 2-3 minutes at the end of cooking, keeping a close eye to prevent burning.

  • 9

    Remove from the oven and let rest for a few minutes before serving.

Crispy Baked Chicken with Roasted Root Vegetables

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

Crispy Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Root Vegetables

Enjoy a hearty meal featuring a crispy baked chicken breast paired with a colorful medley of roasted root vegetables. This well-balanced dish combines tender, juicy chicken with the natural sweetness of carrots, parsnips, and beets, lightly enhanced by a drizzle of olive oil to bring out deep, earthy flavors.

NUTRITION

458kcal
Protein
55.8g
Fat
9.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Carrot

100g Parsnip

50g Red Beet

1 tsp Olive Oil

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with paper towels. Season both sides generously with salt and pepper.

  • 3

    Place the chicken breast on a lightly greased baking sheet lined with parchment paper.

  • 4

    Wash and peel the carrots, parsnips, and beet, then cut them into evenly sized pieces.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, salt, and pepper until well coated.

  • 6

    Spread the vegetables evenly around the chicken on the baking sheet.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    For extra crispiness, switch the oven to broil for an additional 2-3 minutes at the end of cooking, keeping a close eye to prevent burning.

  • 9

    Remove from the oven and let rest for a few minutes before serving.