Herb-Roasted Chicken with Crispy Root Vegetables

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

Herb-Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Enjoy a savory medley of herb-roasted chicken paired with crispy, caramelized root vegetables. This dish combines tender, seasoned chicken breast with a colorful blend of roasted carrots, parsnips, and beets, enhanced by fragrant rosemary and thyme for an inviting dinner that's both nutritious and satisfying.

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NUTRITION

360kcal
Protein
38.5g
Fat
11.6g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Beetroot

0.5 tbsp Olive Oil

1 tsp Rosemary

1 tsp Thyme

1 tsp Garlic Powder

Salt & Pepper

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PREPARATION

  • 1

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

  • 2

    Rinse and pat dry the chicken breast. Season both sides with salt, black pepper, rosemary, thyme, and garlic powder.

  • 3

    Peel the carrot, parsnip, and beetroot if desired, then cut them into uniform pieces to ensure even roasting.

  • 4

    Place the root vegetables in a bowl, drizzle with olive oil, and toss to coat evenly. Season with a pinch of salt and pepper.

  • 5

    Arrange the seasoned chicken breast on a baking tray and surround it with the prepared vegetables.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.

Herb-Roasted Chicken with Crispy Root Vegetables

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

Herb-Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Enjoy a savory medley of herb-roasted chicken paired with crispy, caramelized root vegetables. This dish combines tender, seasoned chicken breast with a colorful blend of roasted carrots, parsnips, and beets, enhanced by fragrant rosemary and thyme for an inviting dinner that's both nutritious and satisfying.

NUTRITION

360kcal
Protein
38.5g
Fat
11.6g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Beetroot

0.5 tbsp Olive Oil

1 tsp Rosemary

1 tsp Thyme

1 tsp Garlic Powder

Salt & Pepper

PREPARATION

  • 1

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

  • 2

    Rinse and pat dry the chicken breast. Season both sides with salt, black pepper, rosemary, thyme, and garlic powder.

  • 3

    Peel the carrot, parsnip, and beetroot if desired, then cut them into uniform pieces to ensure even roasting.

  • 4

    Place the root vegetables in a bowl, drizzle with olive oil, and toss to coat evenly. Season with a pinch of salt and pepper.

  • 5

    Arrange the seasoned chicken breast on a baking tray and surround it with the prepared vegetables.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.