Roasted Root Medley with Chicken Breast

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

Roasted Root Medley with Chicken Breast

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Chicken Breast

Savor the rustic charm of this Roasted Root Medley paired with lean, flavorful chicken breast. A medley of roasted carrots, parsnips, and beets is lightly tossed with olive oil and rosemary for a comforting dish that balances tender proteins with sweet, earthy vegetables.

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NUTRITION

416kcal
Protein
38.5g
Fat
8.9g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup sliced Carrots

1 cup cubed Parsnips

1/2 cup cubed Red Beets

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by washing and slicing the carrots, cubing the parsnips, and dicing the red beets.

  • 3

    Place the carrots, parsnips, and beets on a baking sheet. Drizzle with olive oil and toss with chopped rosemary, salt, and pepper.

  • 4

    Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and a hint of rosemary. Grill or pan-sear the chicken on medium-high heat for about 6-8 minutes per side, until fully cooked and juices run clear.

  • 6

    Slice the chicken breast and serve it on a plate alongside the roasted root medley.

  • 7

    Enjoy a balanced, hearty meal that pairs lean protein with nutritious, earthy-roasted vegetables.

Roasted Root Medley with Chicken Breast

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

Roasted Root Medley with Chicken Breast

YOUR SOLIN GENERATED RECIPE

Roasted Root Medley with Chicken Breast

Savor the rustic charm of this Roasted Root Medley paired with lean, flavorful chicken breast. A medley of roasted carrots, parsnips, and beets is lightly tossed with olive oil and rosemary for a comforting dish that balances tender proteins with sweet, earthy vegetables.

NUTRITION

416kcal
Protein
38.5g
Fat
8.9g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup sliced Carrots

1 cup cubed Parsnips

1/2 cup cubed Red Beets

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by washing and slicing the carrots, cubing the parsnips, and dicing the red beets.

  • 3

    Place the carrots, parsnips, and beets on a baking sheet. Drizzle with olive oil and toss with chopped rosemary, salt, and pepper.

  • 4

    Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and a hint of rosemary. Grill or pan-sear the chicken on medium-high heat for about 6-8 minutes per side, until fully cooked and juices run clear.

  • 6

    Slice the chicken breast and serve it on a plate alongside the roasted root medley.

  • 7

    Enjoy a balanced, hearty meal that pairs lean protein with nutritious, earthy-roasted vegetables.