Herb-Roasted Chicken with Crispy Root Vegetables

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

Herb-Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Savor this hearty dish featuring tender herb-infused chicken breast paired with a medley of crispy roasted root vegetables. A perfect balance of savory and aromatic flavors, this meal is designed to delight your taste buds while fitting your nutrition goals.

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NUTRITION

374kcal
Protein
34.1g
Fat
18.1g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

75g Carrots

75g Parsnips

1 tbsp Extra Virgin Olive Oil (13.5g)

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 Garlic Clove

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PREPARATION

  • 1

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

  • 2

    Slice the carrots and parsnips into evenly sized sticks or chunks for uniform roasting.

  • 3

    In a bowl, combine the olive oil, chopped rosemary, thyme, and minced garlic to create a fragrant herb marinade.

  • 4

    Place the chicken breast on a baking sheet and rub the herb mixture evenly on all sides.

  • 5

    On a separate baking sheet or arranged around the chicken if space allows, toss the chopped root vegetables with a little extra olive oil, salt, and pepper.

  • 6

    Roast the chicken and vegetables in the preheated oven. Roast the chicken for about 20-25 minutes until fully cooked and the vegetables for 25-30 minutes until crispy and tender.

  • 7

    Remove from the oven, slice the chicken if desired, and serve immediately with the roasted vegetables.

Herb-Roasted Chicken with Crispy Root Vegetables

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

Herb-Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Savor this hearty dish featuring tender herb-infused chicken breast paired with a medley of crispy roasted root vegetables. A perfect balance of savory and aromatic flavors, this meal is designed to delight your taste buds while fitting your nutrition goals.

NUTRITION

374kcal
Protein
34.1g
Fat
18.1g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

75g Carrots

75g Parsnips

1 tbsp Extra Virgin Olive Oil (13.5g)

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 Garlic Clove

PREPARATION

  • 1

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

  • 2

    Slice the carrots and parsnips into evenly sized sticks or chunks for uniform roasting.

  • 3

    In a bowl, combine the olive oil, chopped rosemary, thyme, and minced garlic to create a fragrant herb marinade.

  • 4

    Place the chicken breast on a baking sheet and rub the herb mixture evenly on all sides.

  • 5

    On a separate baking sheet or arranged around the chicken if space allows, toss the chopped root vegetables with a little extra olive oil, salt, and pepper.

  • 6

    Roast the chicken and vegetables in the preheated oven. Roast the chicken for about 20-25 minutes until fully cooked and the vegetables for 25-30 minutes until crispy and tender.

  • 7

    Remove from the oven, slice the chicken if desired, and serve immediately with the roasted vegetables.