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 delightful combination of tender herb-roasted chicken paired with crispy, caramelized root vegetables. The aromatic blend of fresh herbs, garlic, and a light olive oil drizzle elevates this dish into a heartwarming meal that's not only flavorful but also nutrient-packed.

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NUTRITION

398kcal
Protein
36.9g
Fat
18.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs (Rosemary/Thyme)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and pat dry the chicken breast. Season with salt, pepper, and half of the fresh herbs.

  • 3

    Peel and cut the carrot and parsnip into uniform sticks or chunks.

  • 4

    In a bowl, toss the root vegetables with olive oil, minced garlic, remaining herbs, salt, and pepper.

  • 5

    Place the seasoned chicken breast on a baking tray and surround with the seasoned vegetables.

  • 6

    Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and plate with the roasted vegetables. Enjoy your meal.

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 delightful combination of tender herb-roasted chicken paired with crispy, caramelized root vegetables. The aromatic blend of fresh herbs, garlic, and a light olive oil drizzle elevates this dish into a heartwarming meal that's not only flavorful but also nutrient-packed.

NUTRITION

398kcal
Protein
36.9g
Fat
18.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs (Rosemary/Thyme)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and pat dry the chicken breast. Season with salt, pepper, and half of the fresh herbs.

  • 3

    Peel and cut the carrot and parsnip into uniform sticks or chunks.

  • 4

    In a bowl, toss the root vegetables with olive oil, minced garlic, remaining herbs, salt, and pepper.

  • 5

    Place the seasoned chicken breast on a baking tray and surround with the seasoned vegetables.

  • 6

    Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and plate with the roasted vegetables. Enjoy your meal.