Herb-Roasted Chicken with 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 Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetable Medley

A comforting and savory dish featuring tender herb-roasted chicken paired with a colorful medley of root vegetables, including sweet carrots, earthy parsnips, and zesty red onions. Infused with rosemary, thyme, and garlic, this meal offers a delightful balance of flavors and textures perfect for a hearty breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

344kcal
Protein
37.2g
Fat
8.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    Chop the carrot, parsnip, and red onion into similar-sized chunks. Mince the garlic.

  • 4

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

  • 5

    Place the chicken breast in a baking dish and surround it with the seasoned root vegetables.

  • 6

    Roast 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 oven and let rest for a few minutes before serving.

Herb-Roasted Chicken with 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 Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetable Medley

A comforting and savory dish featuring tender herb-roasted chicken paired with a colorful medley of root vegetables, including sweet carrots, earthy parsnips, and zesty red onions. Infused with rosemary, thyme, and garlic, this meal offers a delightful balance of flavors and textures perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

344kcal
Protein
37.2g
Fat
8.8g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    Chop the carrot, parsnip, and red onion into similar-sized chunks. Mince the garlic.

  • 4

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

  • 5

    Place the chicken breast in a baking dish and surround it with the seasoned root vegetables.

  • 6

    Roast 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 oven and let rest for a few minutes before serving.