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

Savor a beautifully roasted chicken breast infused with aromatic herbs, paired with a medley of crisp root vegetables. This balanced dish delivers a delightful mix of tender, juicy chicken and caramelized vegetables, accented with a touch of olive oil and fresh rosemary and thyme.

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NUTRITION

370kcal
Protein
41.2g
Fat
9.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Carrots, raw

100g Parsnips, raw

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

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 both sides with salt, pepper, rosemary, and thyme.

  • 3

    Peel and cut the carrots and parsnips into uniform sticks for even roasting.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, and additional rosemary and thyme if desired.

  • 5

    Arrange the seasoned chicken breast on a baking sheet and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and starting to crisp.

  • 7

    For extra crispiness on the vegetables, switch to the broiler for the last 2-3 minutes, watching carefully to prevent burning.

  • 8

    Remove from the oven, let rest for a couple of minutes, then slice the chicken and serve alongside the crispy root vegetables.

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

Savor a beautifully roasted chicken breast infused with aromatic herbs, paired with a medley of crisp root vegetables. This balanced dish delivers a delightful mix of tender, juicy chicken and caramelized vegetables, accented with a touch of olive oil and fresh rosemary and thyme.

NUTRITION

370kcal
Protein
41.2g
Fat
9.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

100g Carrots, raw

100g Parsnips, raw

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Peel and cut the carrots and parsnips into uniform sticks for even roasting.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, and additional rosemary and thyme if desired.

  • 5

    Arrange the seasoned chicken breast on a baking sheet and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and starting to crisp.

  • 7

    For extra crispiness on the vegetables, switch to the broiler for the last 2-3 minutes, watching carefully to prevent burning.

  • 8

    Remove from the oven, let rest for a couple of minutes, then slice the chicken and serve alongside the crispy root vegetables.