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.

Roasted Chicken with Crispy Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Crispy Root Vegetable Medley

Savor the rustic flavors of tender roasted chicken paired with a medley of crispy, oven-roasted root vegetables including carrots, parsnips, and sweet hints of earthy beet, all finished with a drizzle of olive oil and fresh herbs for a comforting, wholesome meal.

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NUTRITION

339kcal
Protein
42.5g
Fat
8.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Beet

1/4 cup chopped Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Herbs (rosemary & thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot, parsnip, and beet into bite-sized pieces for even roasting. Chop the red onion into large chunks.

  • 3

    Place the vegetables in a bowl and drizzle with olive oil, mixed herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Arrange the seasoned vegetables on a baking sheet in a single layer.

  • 5

    Season the chicken breast with salt, pepper, and a sprinkle of mixed herbs.

  • 6

    Place the chicken breast on a separate baking tray.

  • 7

    Roast both the chicken and vegetables in the preheated oven. Roast the vegetables for 25-30 minutes until tender and crispy, stirring halfway through; roast the chicken for about 20-25 minutes or until cooked through and the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for a few minutes, then slice it. Serve alongside the crispy root vegetable medley and enjoy a balanced, hearty meal.

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.

Roasted Chicken with Crispy Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Crispy Root Vegetable Medley

Savor the rustic flavors of tender roasted chicken paired with a medley of crispy, oven-roasted root vegetables including carrots, parsnips, and sweet hints of earthy beet, all finished with a drizzle of olive oil and fresh herbs for a comforting, wholesome meal.

NUTRITION

339kcal
Protein
42.5g
Fat
8.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Beet

1/4 cup chopped Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Herbs (rosemary & thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot, parsnip, and beet into bite-sized pieces for even roasting. Chop the red onion into large chunks.

  • 3

    Place the vegetables in a bowl and drizzle with olive oil, mixed herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Arrange the seasoned vegetables on a baking sheet in a single layer.

  • 5

    Season the chicken breast with salt, pepper, and a sprinkle of mixed herbs.

  • 6

    Place the chicken breast on a separate baking tray.

  • 7

    Roast both the chicken and vegetables in the preheated oven. Roast the vegetables for 25-30 minutes until tender and crispy, stirring halfway through; roast the chicken for about 20-25 minutes or until cooked through and the internal temperature reaches 165°F.

  • 8

    Let the chicken rest for a few minutes, then slice it. Serve alongside the crispy root vegetable medley and enjoy a balanced, hearty meal.