Crispy Herb-Roasted Chicken with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a savory dish featuring a crispy, herb-infused roasted chicken breast paired with a medley of tender roasted root vegetables. This meal offers a harmonious balance of lean protein and naturally sweet, earthy vegetables, lightly dressed in fragrant olive oil and fresh herbs.

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NUTRITION

333kcal
Protein
39.1g
Fat
8.9g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1/4 medium Red Onion (30g)

1 tsp Olive Oil (5g)

Mixed Herbs (Rosemary & Thyme) to taste

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry with paper towels, then season with salt, pepper, and a light sprinkle of mixed herbs.

  • 3

    Peel and chop the carrot and parsnip into uniform pieces. Cut the red onion into wedges.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, remaining herbs, salt, and pepper until evenly coated.

  • 5

    Spread the vegetables in a single layer on a baking sheet.

  • 6

    Place the seasoned chicken breast on top of the vegetables.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let rest for a few minutes before serving. Enjoy your delicious, crispy herb-roasted chicken with the roasted root vegetables.

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a savory dish featuring a crispy, herb-infused roasted chicken breast paired with a medley of tender roasted root vegetables. This meal offers a harmonious balance of lean protein and naturally sweet, earthy vegetables, lightly dressed in fragrant olive oil and fresh herbs.

NUTRITION

333kcal
Protein
39.1g
Fat
8.9g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1/4 medium Red Onion (30g)

1 tsp Olive Oil (5g)

Mixed Herbs (Rosemary & Thyme) to taste

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry with paper towels, then season with salt, pepper, and a light sprinkle of mixed herbs.

  • 3

    Peel and chop the carrot and parsnip into uniform pieces. Cut the red onion into wedges.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, remaining herbs, salt, and pepper until evenly coated.

  • 5

    Spread the vegetables in a single layer on a baking sheet.

  • 6

    Place the seasoned chicken breast on top of the vegetables.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let rest for a few minutes before serving. Enjoy your delicious, crispy herb-roasted chicken with the roasted root vegetables.