Herb-Roasted Chicken with Crispy Root Vegetable Medley

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

Herb-Roasted Chicken with Crispy Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetable Medley

Savor the delightful combination of herb-infused roasted chicken paired with a medley of crispy root vegetables. This dish features tender chicken breast enhanced with aromatic herbs, complementing the natural sweetness and satisfying crunch of roasted carrots and parsnips. Perfect for a balanced meal, it's both hearty and wholesome.

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NUTRITION

322kcal
Protein
36.9g
Fat
8.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, and mixed fresh herbs on both sides.

  • 3

    Peel and cut the carrot and parsnip into evenly sized sticks or chunks.

  • 4

    Toss the vegetables in a bowl with olive oil, a pinch of salt, pepper, and additional herbs if desired.

  • 5

    Place the seasoned chicken breast and vegetables on a lined baking sheet, ensuring the chicken has its own space for even cooking.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are crispy and caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired before serving alongside the crispy root vegetables.

Herb-Roasted Chicken with Crispy Root Vegetable Medley

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

Herb-Roasted Chicken with Crispy Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetable Medley

Savor the delightful combination of herb-infused roasted chicken paired with a medley of crispy root vegetables. This dish features tender chicken breast enhanced with aromatic herbs, complementing the natural sweetness and satisfying crunch of roasted carrots and parsnips. Perfect for a balanced meal, it's both hearty and wholesome.

NUTRITION

322kcal
Protein
36.9g
Fat
8.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, and mixed fresh herbs on both sides.

  • 3

    Peel and cut the carrot and parsnip into evenly sized sticks or chunks.

  • 4

    Toss the vegetables in a bowl with olive oil, a pinch of salt, pepper, and additional herbs if desired.

  • 5

    Place the seasoned chicken breast and vegetables on a lined baking sheet, ensuring the chicken has its own space for even cooking.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are crispy and caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired before serving alongside the crispy root vegetables.