Creamy Herb Chicken with Roasted Root Vegetables

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

Creamy Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant and satisfying dish featuring tender herb-infused chicken breast paired with a medley of roasted root vegetables drizzled with a light, creamy herb sauce. This dish delivers a balance of protein and wholesome carbs, rounded out by the bright flavors of fresh herbs.

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NUTRITION

335kcal
Protein
33.0g
Fat
10.3g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Butter

2 tablespoons Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim any excess fat from the chicken breast and season lightly with salt, pepper, and half of the mixed fresh herbs.

  • 3

    Peel and cut the carrot and parsnip into uniform sticks or rounds for even roasting. Toss them in a bowl with the olive oil, a pinch of salt, pepper, and the remaining herbs.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and lightly caramelized.

  • 5

    While the vegetables are roasting, heat a nonstick skillet over medium heat. Add a teaspoon of butter and once melted, cook the seasoned chicken breast for about 5-6 minutes per side, or until fully cooked and golden on the outside.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and a little extra chopped herbs to create a creamy sauce.

  • 7

    Plate the chicken breast, arrange the roasted vegetables alongside, and drizzle the creamy herb sauce over the chicken. Serve immediately.

Creamy Herb Chicken with Roasted Root Vegetables

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

Creamy Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant and satisfying dish featuring tender herb-infused chicken breast paired with a medley of roasted root vegetables drizzled with a light, creamy herb sauce. This dish delivers a balance of protein and wholesome carbs, rounded out by the bright flavors of fresh herbs.

NUTRITION

335kcal
Protein
33.0g
Fat
10.3g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Butter

2 tablespoons Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim any excess fat from the chicken breast and season lightly with salt, pepper, and half of the mixed fresh herbs.

  • 3

    Peel and cut the carrot and parsnip into uniform sticks or rounds for even roasting. Toss them in a bowl with the olive oil, a pinch of salt, pepper, and the remaining herbs.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and lightly caramelized.

  • 5

    While the vegetables are roasting, heat a nonstick skillet over medium heat. Add a teaspoon of butter and once melted, cook the seasoned chicken breast for about 5-6 minutes per side, or until fully cooked and golden on the outside.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and a little extra chopped herbs to create a creamy sauce.

  • 7

    Plate the chicken breast, arrange the roasted vegetables alongside, and drizzle the creamy herb sauce over the chicken. Serve immediately.