Herb-Roasted Chicken with Crispy Roasted 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

Enjoy a wholesome plate of herb-roasted chicken paired with a medley of crispy roasted root vegetables. The tender, savory chicken is elevated by a blend of fresh rosemary and thyme, while the vegetables add a natural sweetness and crunch, making for a balanced meal full of flavor and comforting warmth.

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NUTRITION

418kcal
Protein
39.3g
Fat
9g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1 medium Carrot

1 small Parsnip

4 oz Red Potato

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels and season with salt, pepper, rosemary, and thyme.

  • 3

    Cut the carrot, parsnip, and red potato into bite-sized pieces. Place them in a bowl and drizzle with olive oil. Season lightly with salt and pepper, and toss to combine.

  • 4

    Arrange the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for about 15 minutes.

  • 5

    After 15 minutes, add the seasoned chicken breast to the baking sheet with the vegetables. Continue roasting for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven, slice the chicken if desired, and serve immediately while hot.

Herb-Roasted Chicken with Crispy Roasted 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

Enjoy a wholesome plate of herb-roasted chicken paired with a medley of crispy roasted root vegetables. The tender, savory chicken is elevated by a blend of fresh rosemary and thyme, while the vegetables add a natural sweetness and crunch, making for a balanced meal full of flavor and comforting warmth.

NUTRITION

418kcal
Protein
39.3g
Fat
9g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1 medium Carrot

1 small Parsnip

4 oz Red Potato

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels and season with salt, pepper, rosemary, and thyme.

  • 3

    Cut the carrot, parsnip, and red potato into bite-sized pieces. Place them in a bowl and drizzle with olive oil. Season lightly with salt and pepper, and toss to combine.

  • 4

    Arrange the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for about 15 minutes.

  • 5

    After 15 minutes, add the seasoned chicken breast to the baking sheet with the vegetables. Continue roasting for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven, slice the chicken if desired, and serve immediately while hot.