Herb-Roasted Chicken with Crispy 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Savor a beautifully roasted chicken breast paired with a medley of crispy root vegetables, all enhanced by fragrant garlic and fresh herbs. This dish delivers a comforting, wholesome experience with a perfect balance of lean protein, tender veggies, and aromatic seasoning.

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NUTRITION

381kcal
Protein
34.5g
Fat
16.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tbsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels, then season generously with salt and pepper on both sides.

  • 3

    Peel the carrot and parsnip, then cut them into evenly sized sticks or chunks for even roasting.

  • 4

    In a large mixing bowl, toss the chopped carrot and parsnip with olive oil, minced garlic, and a pinch of salt and pepper.

  • 5

    Arrange the seasoned chicken breast and the vegetables on a baking sheet lined with parchment paper. Tuck in the fresh rosemary and thyme sprigs around the chicken and vegetables.

  • 6

    Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve alongside the roasted vegetables.

Herb-Roasted Chicken with Crispy 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Savor a beautifully roasted chicken breast paired with a medley of crispy root vegetables, all enhanced by fragrant garlic and fresh herbs. This dish delivers a comforting, wholesome experience with a perfect balance of lean protein, tender veggies, and aromatic seasoning.

NUTRITION

381kcal
Protein
34.5g
Fat
16.4g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tbsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels, then season generously with salt and pepper on both sides.

  • 3

    Peel the carrot and parsnip, then cut them into evenly sized sticks or chunks for even roasting.

  • 4

    In a large mixing bowl, toss the chopped carrot and parsnip with olive oil, minced garlic, and a pinch of salt and pepper.

  • 5

    Arrange the seasoned chicken breast and the vegetables on a baking sheet lined with parchment paper. Tuck in the fresh rosemary and thyme sprigs around the chicken and vegetables.

  • 6

    Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve alongside the roasted vegetables.