Herb-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.

Herb-Roasted Chicken with Crispy Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetable Medley

Enjoy a deliciously herb-roasted chicken paired with a medley of crispy root vegetables. The tender, juicy chicken is seasoned with fresh herbs and roasted to perfection, while the carrots, parsnips, and turnips are crisped up with a touch of olive oil to bring out their natural sweetness. A balanced and satisfying meal that is both nourishing and flavorful.

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NUTRITION

381kcal
Protein
34g
Fat
11.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1/2 tbsp Olive Oil

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it with salt, black pepper, and fresh thyme.

  • 3

    Chop the carrot, parsnip, and turnip into bite-sized pieces ensuring even sizes for uniform cooking.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, and a sprinkle of black pepper.

  • 5

    Place the seasoned chicken breast on a baking tray alongside the vegetable medley.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.

Herb-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.

Herb-Roasted Chicken with Crispy Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetable Medley

Enjoy a deliciously herb-roasted chicken paired with a medley of crispy root vegetables. The tender, juicy chicken is seasoned with fresh herbs and roasted to perfection, while the carrots, parsnips, and turnips are crisped up with a touch of olive oil to bring out their natural sweetness. A balanced and satisfying meal that is both nourishing and flavorful.

NUTRITION

381kcal
Protein
34g
Fat
11.3g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1/2 tbsp Olive Oil

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it with salt, black pepper, and fresh thyme.

  • 3

    Chop the carrot, parsnip, and turnip into bite-sized pieces ensuring even sizes for uniform cooking.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, and a sprinkle of black pepper.

  • 5

    Place the seasoned chicken breast on a baking tray alongside the vegetable medley.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.