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 delightful dish featuring crispy herb-roasted chicken paired with a medley of tender roasted root vegetables. The chicken is lightly seasoned with fresh herbs and garlic to enhance its natural flavor, while the carrots and parsnips bring a subtle sweetness and robust texture, making this meal a balanced and satisfying dinner option.

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NUTRITION

331kcal
Protein
37.1g
Fat
8.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, minced garlic, and chopped fresh rosemary.

  • 3

    Toss the chopped carrot and parsnip with olive oil, a pinch of salt, and a little additional rosemary.

  • 4

    Place the chicken on a baking sheet lined with parchment paper and arrange the vegetables around it.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 6

    Let the chicken rest for a few minutes before slicing, then serve it alongside 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 delightful dish featuring crispy herb-roasted chicken paired with a medley of tender roasted root vegetables. The chicken is lightly seasoned with fresh herbs and garlic to enhance its natural flavor, while the carrots and parsnips bring a subtle sweetness and robust texture, making this meal a balanced and satisfying dinner option.

NUTRITION

331kcal
Protein
37.1g
Fat
8.9g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, minced garlic, and chopped fresh rosemary.

  • 3

    Toss the chopped carrot and parsnip with olive oil, a pinch of salt, and a little additional rosemary.

  • 4

    Place the chicken on a baking sheet lined with parchment paper and arrange the vegetables around it.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 6

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