Herb-Roasted Chicken with 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 Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetable Medley

Enjoy a savory and hearty dinner featuring tender herb-roasted chicken paired with a colorful medley of roasted root vegetables. Infused with fresh garlic and aromatic rosemary, this dish delivers a satisfying blend of flavors and textures perfect for a clean, balanced meal.

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NUTRITION

447kcal
Protein
41.9g
Fat
17.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 medium Turnip

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, chopped fresh rosemary, and minced garlic.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Brush the chicken evenly with the herb-oil mixture.

  • 4

    Wash and peel the carrot, parsnip, and turnip. Cut them into evenly sized pieces for uniform roasting.

  • 5

    Toss the chopped vegetables with the remaining herb-oil mixture, and season with a pinch of salt and pepper if desired.

  • 6

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

  • 7

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for 5 minutes, then serve warm.

Herb-Roasted Chicken with 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 Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetable Medley

Enjoy a savory and hearty dinner featuring tender herb-roasted chicken paired with a colorful medley of roasted root vegetables. Infused with fresh garlic and aromatic rosemary, this dish delivers a satisfying blend of flavors and textures perfect for a clean, balanced meal.

NUTRITION

447kcal
Protein
41.9g
Fat
17.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 medium Turnip

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, chopped fresh rosemary, and minced garlic.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Brush the chicken evenly with the herb-oil mixture.

  • 4

    Wash and peel the carrot, parsnip, and turnip. Cut them into evenly sized pieces for uniform roasting.

  • 5

    Toss the chopped vegetables with the remaining herb-oil mixture, and season with a pinch of salt and pepper if desired.

  • 6

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

  • 7

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for 5 minutes, then serve warm.