Creamy Herb-Roasted Chicken with Roasted Root Vegetables

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

Creamy Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken with Roasted Root Vegetables

Savor a delightful blend of tender roasted chicken enhanced with a light, creamy herb sauce paired with a colorful medley of roasted root vegetables. This dish brings together the freshness of aromatic herbs with the natural sweetness of carrots and parsnips for a balanced, satisfying meal.

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NUTRITION

360kcal
Protein
36.1g
Fat
13g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil (for chicken marinade)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil (for vegetables)

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme)

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, mix the nonfat Greek yogurt, 1 teaspoon olive oil, fresh herbs, minced garlic, and lemon juice to create a light and creamy marinade.

  • 3

    Coat the chicken breast with the yogurt-herb mixture and let it marinate for at least 15 minutes.

  • 4

    Meanwhile, peel and chop the carrot and parsnip into bite-sized chunks. Toss the vegetables with 1 teaspoon olive oil, a pinch of salt, and pepper.

  • 5

    Place the marinated chicken breast on a baking tray lined with parchment paper and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 7

    Once done, let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables on the side.

Creamy Herb-Roasted Chicken with Roasted Root Vegetables

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

Creamy Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Chicken with Roasted Root Vegetables

Savor a delightful blend of tender roasted chicken enhanced with a light, creamy herb sauce paired with a colorful medley of roasted root vegetables. This dish brings together the freshness of aromatic herbs with the natural sweetness of carrots and parsnips for a balanced, satisfying meal.

NUTRITION

360kcal
Protein
36.1g
Fat
13g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil (for chicken marinade)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil (for vegetables)

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme)

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, mix the nonfat Greek yogurt, 1 teaspoon olive oil, fresh herbs, minced garlic, and lemon juice to create a light and creamy marinade.

  • 3

    Coat the chicken breast with the yogurt-herb mixture and let it marinate for at least 15 minutes.

  • 4

    Meanwhile, peel and chop the carrot and parsnip into bite-sized chunks. Toss the vegetables with 1 teaspoon olive oil, a pinch of salt, and pepper.

  • 5

    Place the marinated chicken breast on a baking tray lined with parchment paper and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 7

    Once done, let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables on the side.