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

Savor a wholesome plate of herb-roasted chicken paired beautifully with a medley of crispy roasted root vegetables. The tender, juicy chicken breast is seasoned with aromatic rosemary and thyme, while earthy carrots, parsnips, and turnips add a satisfying crunch and natural sweetness. Perfectly balanced and deliciously inviting, this dish is an ideal choice for a nutritious dinner that fits your specific calorie and protein needs.

Try 7 days free, then $12.99 / mo.

NUTRITION

433kcal
Protein
34.0g
Fat
18.2g
Carbs
35.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

100 g Carrot

100 g Parsnip

70 g Turnip

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the root vegetables by washing and cutting the carrot, parsnip, and turnip into evenly sized pieces.

  • 3

    Place the vegetables in a bowl, drizzle with olive oil, and toss with fresh rosemary, fresh thyme, salt, and pepper.

  • 4

    Arrange the vegetables in a single layer on a baking sheet lined with parchment paper.

  • 5

    Season the chicken breast with salt, pepper, and a sprinkle of rosemary and thyme.

  • 6

    Place the chicken breast on another baking tray or alongside the vegetables if space permits.

  • 7

    Roast in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and crispy at the edges.

  • 8

    Let the chicken rest for a few minutes before slicing, then serve it with the roasted vegetables.

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

Savor a wholesome plate of herb-roasted chicken paired beautifully with a medley of crispy roasted root vegetables. The tender, juicy chicken breast is seasoned with aromatic rosemary and thyme, while earthy carrots, parsnips, and turnips add a satisfying crunch and natural sweetness. Perfectly balanced and deliciously inviting, this dish is an ideal choice for a nutritious dinner that fits your specific calorie and protein needs.

NUTRITION

433kcal
Protein
34.0g
Fat
18.2g
Carbs
35.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

100 g Carrot

100 g Parsnip

70 g Turnip

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the root vegetables by washing and cutting the carrot, parsnip, and turnip into evenly sized pieces.

  • 3

    Place the vegetables in a bowl, drizzle with olive oil, and toss with fresh rosemary, fresh thyme, salt, and pepper.

  • 4

    Arrange the vegetables in a single layer on a baking sheet lined with parchment paper.

  • 5

    Season the chicken breast with salt, pepper, and a sprinkle of rosemary and thyme.

  • 6

    Place the chicken breast on another baking tray or alongside the vegetables if space permits.

  • 7

    Roast in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and crispy at the edges.

  • 8

    Let the chicken rest for a few minutes before slicing, then serve it with the roasted vegetables.