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 a delightful medley of herb-roasted chicken paired with a crispy combination of carrots and parsnips. This dish features tender chicken infused with aromatic rosemary and thyme, perfectly complemented by roasted, natural sweetness and crunch of root vegetables. A light drizzle of olive oil ties the meal together for a vibrant, satisfying experience.

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NUTRITION

317kcal
Protein
36.7g
Fat
6.9g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

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

  • 3

    Cut the carrot and parsnip into evenly sized sticks or rounds for uniform roasting.

  • 4

    Toss the vegetables in olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the chicken breast on the baking sheet among the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender with a crispy edge.

  • 7

    Let rest for a few minutes before serving to allow the flavors to meld.

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 a delightful medley of herb-roasted chicken paired with a crispy combination of carrots and parsnips. This dish features tender chicken infused with aromatic rosemary and thyme, perfectly complemented by roasted, natural sweetness and crunch of root vegetables. A light drizzle of olive oil ties the meal together for a vibrant, satisfying experience.

NUTRITION

317kcal
Protein
36.7g
Fat
6.9g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

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

  • 3

    Cut the carrot and parsnip into evenly sized sticks or rounds for uniform roasting.

  • 4

    Toss the vegetables in olive oil, salt, and pepper on a baking sheet.

  • 5

    Place the chicken breast on the baking sheet among the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender with a crispy edge.

  • 7

    Let rest for a few minutes before serving to allow the flavors to meld.