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

Enjoy a savory and satisfying plate of herb-roasted chicken paired with a medley of crispy root vegetables. This dish highlights the aromatic flavors of rosemary and garlic, perfectly complementing the tender chicken and caramelized vegetables.

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NUTRITION

358kcal
Protein
37.2g
Fat
8.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 Garlic Clove (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel, then season it with salt and pepper.

  • 3

    In a small bowl, combine the olive oil, chopped fresh rosemary, and minced garlic.

  • 4

    Brush the chicken breast on both sides with the herb mixture.

  • 5

    Peel and cut the carrot and parsnip into uniform sticks or rounds for even roasting.

  • 6

    Place the cut vegetables on a baking sheet and drizzle with a little extra olive oil if desired; season with salt and pepper.

  • 7

    Nestle the seasoned chicken breast among the vegetables.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly crispy.

  • 9

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

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

Enjoy a savory and satisfying plate of herb-roasted chicken paired with a medley of crispy root vegetables. This dish highlights the aromatic flavors of rosemary and garlic, perfectly complementing the tender chicken and caramelized vegetables.

NUTRITION

358kcal
Protein
37.2g
Fat
8.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 Garlic Clove (minced)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel, then season it with salt and pepper.

  • 3

    In a small bowl, combine the olive oil, chopped fresh rosemary, and minced garlic.

  • 4

    Brush the chicken breast on both sides with the herb mixture.

  • 5

    Peel and cut the carrot and parsnip into uniform sticks or rounds for even roasting.

  • 6

    Place the cut vegetables on a baking sheet and drizzle with a little extra olive oil if desired; season with salt and pepper.

  • 7

    Nestle the seasoned chicken breast among the vegetables.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly crispy.

  • 9

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