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

Enjoy a satisfying and flavorful dish featuring succulent herb-roasted chicken paired with a medley of crispy root vegetables. This well-balanced plate offers a delightful blend of savory herbs and roasted caramelized veggies, perfect for a healthful meal that supports your fitness goals.

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NUTRITION

336kcal
Protein
37.5g
Fat
6.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip (about 100g)

0.5 small Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the herb oil mixture.

  • 4

    Chop the carrot, parsnip, and red onion into evenly sized pieces. Toss them in the remaining herb mixture until well coated.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

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

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

Enjoy a satisfying and flavorful dish featuring succulent herb-roasted chicken paired with a medley of crispy root vegetables. This well-balanced plate offers a delightful blend of savory herbs and roasted caramelized veggies, perfect for a healthful meal that supports your fitness goals.

NUTRITION

336kcal
Protein
37.5g
Fat
6.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip (about 100g)

0.5 small Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and brush both sides with the herb oil mixture.

  • 4

    Chop the carrot, parsnip, and red onion into evenly sized pieces. Toss them in the remaining herb mixture until well coated.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

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