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

Enjoy a savory dish featuring herb-infused roasted chicken paired with a medley of crispy root vegetables. This dish brings together the tender juiciness of chicken breast with the naturally sweet and earthy flavors of carrots, parsnips, and turnips, all lightly roasted with olive oil and fresh herbs for a balanced and hearty meal.

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NUTRITION

336kcal
Protein
33.7g
Fat
8.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

0.5 cup diced Parsnip

0.5 cup diced Turnip

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

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 sheet lined with parchment paper.

  • 3

    In a mixing bowl, combine diced carrot, parsnip, and turnip. Drizzle with olive oil, add chopped rosemary and thyme, and season with salt and pepper. Toss to coat evenly.

  • 4

    Arrange the seasoned vegetables around the chicken breast on the baking sheet.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and beginning to crisp.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

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

Enjoy a savory dish featuring herb-infused roasted chicken paired with a medley of crispy root vegetables. This dish brings together the tender juiciness of chicken breast with the naturally sweet and earthy flavors of carrots, parsnips, and turnips, all lightly roasted with olive oil and fresh herbs for a balanced and hearty meal.

NUTRITION

336kcal
Protein
33.7g
Fat
8.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

0.5 cup diced Parsnip

0.5 cup diced Turnip

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 3

    In a mixing bowl, combine diced carrot, parsnip, and turnip. Drizzle with olive oil, add chopped rosemary and thyme, and season with salt and pepper. Toss to coat evenly.

  • 4

    Arrange the seasoned vegetables around the chicken breast on the baking sheet.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and beginning to crisp.

  • 6

    Remove from the oven and let rest for a few minutes before serving.