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.

Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a hearty yet balanced dish featuring succulent, herb-infused roasted chicken paired with a colorful medley of roasted root vegetables. The dish is finished with a light drizzle of olive oil that enhances the natural sweetness of the vegetables and the aromatic freshness of the herbs.

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NUTRITION

357kcal
Protein
34.3g
Fat
8.7g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly greased baking tray.

  • 3

    Chop the carrot, parsnip, and red onion into bite-sized pieces and arrange them around the chicken.

  • 4

    Drizzle the olive oil over the chicken and vegetables.

  • 5

    Sprinkle the mixed dried herbs, salt, and pepper evenly over the entire dish.

  • 6

    Toss the vegetables gently to ensure they are coated with the oil and herbs.

  • 7

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Let it rest for a few minutes before serving to allow the flavors to meld together.

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.

Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a hearty yet balanced dish featuring succulent, herb-infused roasted chicken paired with a colorful medley of roasted root vegetables. The dish is finished with a light drizzle of olive oil that enhances the natural sweetness of the vegetables and the aromatic freshness of the herbs.

NUTRITION

357kcal
Protein
34.3g
Fat
8.7g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly greased baking tray.

  • 3

    Chop the carrot, parsnip, and red onion into bite-sized pieces and arrange them around the chicken.

  • 4

    Drizzle the olive oil over the chicken and vegetables.

  • 5

    Sprinkle the mixed dried herbs, salt, and pepper evenly over the entire dish.

  • 6

    Toss the vegetables gently to ensure they are coated with the oil and herbs.

  • 7

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Let it rest for a few minutes before serving to allow the flavors to meld together.