Herb-Roasted Chicken and Crispy Root Vegetables

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

Herb-Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Root Vegetables

Savor a delicious combination of herb-infused roasted chicken paired with a medley of crispy, oven-roasted root vegetables. This dish is perfectly balanced with lean protein and lightly caramelized veggies, accented with aromatic rosemary and thyme, making it a wholesome yet flavor-packed meal.

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NUTRITION

333kcal
Protein
36.5g
Fat
13.2g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

2 teaspoons Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season with salt and pepper on both sides.

  • 3

    In a bowl, toss the chopped carrot and parsnip with olive oil, rosemary, thyme, minced garlic, salt, and pepper until evenly coated.

  • 4

    Place the chicken breast on a baking sheet. Arrange the seasoned vegetables around the chicken.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve it alongside the roasted root vegetables.

Herb-Roasted Chicken and Crispy Root Vegetables

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

Herb-Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Root Vegetables

Savor a delicious combination of herb-infused roasted chicken paired with a medley of crispy, oven-roasted root vegetables. This dish is perfectly balanced with lean protein and lightly caramelized veggies, accented with aromatic rosemary and thyme, making it a wholesome yet flavor-packed meal.

NUTRITION

333kcal
Protein
36.5g
Fat
13.2g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

2 teaspoons Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season with salt and pepper on both sides.

  • 3

    In a bowl, toss the chopped carrot and parsnip with olive oil, rosemary, thyme, minced garlic, salt, and pepper until evenly coated.

  • 4

    Place the chicken breast on a baking sheet. Arrange the seasoned vegetables around the chicken.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve it alongside the roasted root vegetables.