Herb-Roasted Chicken with Crispy 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 Crispy Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetable Medley

Savor the delightful combination of succulent, herb-roasted chicken paired with a crispy medley of root vegetables. This dish offers a hearty crunch from roasted carrots and parsnips, all lightly tossed in aromatic rosemary and thyme, finished with a drizzle of olive oil for a perfect, balanced meal.

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NUTRITION

356kcal
Protein
37.2g
Fat
8.5g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup diced Carrots (128g)

1 cup diced Parsnips (133g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Rosemary (2g)

1 tbsp Fresh Thyme (2g)

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 and season with salt, pepper, chopped rosemary, and thyme.

  • 3

    In a bowl, toss diced carrots and parsnips with olive oil, a pinch of salt, and pepper.

  • 4

    Place the seasoned chicken breast on a baking sheet and arrange the seasoned vegetables around it.

  • 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 crispy and tender.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted root vegetable medley.

Herb-Roasted Chicken with Crispy 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 Crispy Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetable Medley

Savor the delightful combination of succulent, herb-roasted chicken paired with a crispy medley of root vegetables. This dish offers a hearty crunch from roasted carrots and parsnips, all lightly tossed in aromatic rosemary and thyme, finished with a drizzle of olive oil for a perfect, balanced meal.

NUTRITION

356kcal
Protein
37.2g
Fat
8.5g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup diced Carrots (128g)

1 cup diced Parsnips (133g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Rosemary (2g)

1 tbsp Fresh Thyme (2g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme.

  • 3

    In a bowl, toss diced carrots and parsnips with olive oil, a pinch of salt, and pepper.

  • 4

    Place the seasoned chicken breast on a baking sheet and arrange the seasoned vegetables around it.

  • 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 crispy and tender.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted root vegetable medley.