Garlic 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.

Garlic Herb Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Crispy Root Vegetables

Savor the delightful blend of roasted chicken infused with garlic and fresh herbs, paired with a colorful medley of crispy roasted root vegetables. The tender chicken breast is accented by a bright infusion of rosemary, thyme, and garlic, while the vegetables offer a naturally sweet crunch that elevates the dish into a balanced, satisfying meal.

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NUTRITION

392kcal
Protein
43.7g
Fat
9.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Turnip

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, chopped rosemary, and thyme; season with a pinch of salt and pepper.

  • 3

    Place the chicken breast on a lined baking sheet and rub half of the herb mixture over it.

  • 4

    Chop the carrot, parsnip, and red turnip into evenly sized pieces. Toss them in the remaining herb and oil mixture, ensuring they are evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender and beginning to crisp.

  • 7

    Let the chicken rest for a few minutes before slicing, and serve with the roasted root vegetables.

Garlic 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.

Garlic Herb Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Crispy Root Vegetables

Savor the delightful blend of roasted chicken infused with garlic and fresh herbs, paired with a colorful medley of crispy roasted root vegetables. The tender chicken breast is accented by a bright infusion of rosemary, thyme, and garlic, while the vegetables offer a naturally sweet crunch that elevates the dish into a balanced, satisfying meal.

NUTRITION

392kcal
Protein
43.7g
Fat
9.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Turnip

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, chopped rosemary, and thyme; season with a pinch of salt and pepper.

  • 3

    Place the chicken breast on a lined baking sheet and rub half of the herb mixture over it.

  • 4

    Chop the carrot, parsnip, and red turnip into evenly sized pieces. Toss them in the remaining herb and oil mixture, ensuring they are evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender and beginning to crisp.

  • 7

    Let the chicken rest for a few minutes before slicing, and serve with the roasted root vegetables.