Crispy Baked Chicken with Roasted Root Vegetables

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

Crispy Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Root Vegetables

Enjoy a delightful and healthy twist on a classic dinner with perfectly crispy baked chicken paired with a medley of roasted root vegetables. This dish features tender chicken breast with a crunchy exterior and sweet, caramelized carrots, parsnips, and sweet potato. A drizzle of olive oil and a sprinkle of fresh rosemary enhance the flavors for a balanced, satisfying meal.

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NUTRITION

316kcal
Protein
33.4g
Fat
8.4g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 medium Carrot (61g)

1 small Parsnip (70g)

1/2 medium Sweet Potato (57g)

1 tsp Olive Oil (5g)

1 sprig Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a baking tray. Drizzle with olive oil and season with salt, pepper, and finely chopped rosemary.

  • 3

    Prepare the vegetables by peeling and cutting the carrot, parsnip, and sweet potato into evenly sized chunks.

  • 4

    Toss the vegetables lightly with a little olive oil, salt, and pepper, then scatter them around the chicken on the tray.

  • 5

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

  • 6

    Serve hot and enjoy a balanced, nutritious meal.

Crispy Baked Chicken with Roasted Root Vegetables

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

Crispy Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Root Vegetables

Enjoy a delightful and healthy twist on a classic dinner with perfectly crispy baked chicken paired with a medley of roasted root vegetables. This dish features tender chicken breast with a crunchy exterior and sweet, caramelized carrots, parsnips, and sweet potato. A drizzle of olive oil and a sprinkle of fresh rosemary enhance the flavors for a balanced, satisfying meal.

NUTRITION

316kcal
Protein
33.4g
Fat
8.4g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 medium Carrot (61g)

1 small Parsnip (70g)

1/2 medium Sweet Potato (57g)

1 tsp Olive Oil (5g)

1 sprig Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a baking tray. Drizzle with olive oil and season with salt, pepper, and finely chopped rosemary.

  • 3

    Prepare the vegetables by peeling and cutting the carrot, parsnip, and sweet potato into evenly sized chunks.

  • 4

    Toss the vegetables lightly with a little olive oil, salt, and pepper, then scatter them around the chicken on the tray.

  • 5

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

  • 6

    Serve hot and enjoy a balanced, nutritious meal.