Sticky Balsamic Glazed Chicken with Roasted Root Vegetables

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

Sticky Balsamic Glazed Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Balsamic Glazed Chicken with Roasted Root Vegetables

Savor tender, juicy chicken breast glazed in a sticky balsamic reduction accompanied by a medley of roasted root vegetables. This dish offers a delightful balance of sweet, tangy flavors and earthy notes, perfect for a healthful dinner that nourishes and satisfies.

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NUTRITION

411kcal
Protein
45.0g
Fat
12.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 tbsp Olive Oil

1 tbsp Balsamic Glaze

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the carrot and parsnip into evenly sized sticks or rounds. Place them on a baking sheet.

  • 3

    Drizzle the vegetables with olive oil, add a pinch of salt and pepper, and toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables are roasting, season the chicken breast with salt, pepper, and finely minced garlic.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the chicken breast on both sides until golden, about 3-4 minutes per side.

  • 7

    Reduce the heat to medium-low and drizzle the balsamic glaze over the chicken, allowing it to simmer and thicken slightly, ensuring the chicken is fully cooked (internal temperature of 165°F).

  • 8

    Once both the chicken and vegetables are cooked, plate the chicken breast and serve with a side of roasted root vegetables. Garnish with fresh thyme sprigs if desired.

Sticky Balsamic Glazed Chicken with Roasted Root Vegetables

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

Sticky Balsamic Glazed Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sticky Balsamic Glazed Chicken with Roasted Root Vegetables

Savor tender, juicy chicken breast glazed in a sticky balsamic reduction accompanied by a medley of roasted root vegetables. This dish offers a delightful balance of sweet, tangy flavors and earthy notes, perfect for a healthful dinner that nourishes and satisfies.

NUTRITION

411kcal
Protein
45.0g
Fat
12.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 tbsp Olive Oil

1 tbsp Balsamic Glaze

1 clove Garlic

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the carrot and parsnip into evenly sized sticks or rounds. Place them on a baking sheet.

  • 3

    Drizzle the vegetables with olive oil, add a pinch of salt and pepper, and toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables are roasting, season the chicken breast with salt, pepper, and finely minced garlic.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the chicken breast on both sides until golden, about 3-4 minutes per side.

  • 7

    Reduce the heat to medium-low and drizzle the balsamic glaze over the chicken, allowing it to simmer and thicken slightly, ensuring the chicken is fully cooked (internal temperature of 165°F).

  • 8

    Once both the chicken and vegetables are cooked, plate the chicken breast and serve with a side of roasted root vegetables. Garnish with fresh thyme sprigs if desired.