Crispy Herb-Roasted Chicken with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a perfectly balanced dish featuring a crispy, herb-infused chicken breast paired with a medley of tender roasted root vegetables. This light yet satisfying meal blends savory herbs with the natural sweetness of carrots and parsnips, creating a hearty and nutritious option ideal for dinner.

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NUTRITION

283kcal
Protein
34.0g
Fat
8.4g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry, then rub with 1/2 of the olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

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

  • 4

    Toss the vegetables with the remaining olive oil, a pinch of salt and pepper, and a sprinkle of rosemary and thyme.

  • 5

    Place the chicken breast on a baking sheet and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness, broil for an additional 2-3 minutes, watching closely to prevent burning.

  • 8

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

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a perfectly balanced dish featuring a crispy, herb-infused chicken breast paired with a medley of tender roasted root vegetables. This light yet satisfying meal blends savory herbs with the natural sweetness of carrots and parsnips, creating a hearty and nutritious option ideal for dinner.

NUTRITION

283kcal
Protein
34.0g
Fat
8.4g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry, then rub with 1/2 of the olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

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

  • 4

    Toss the vegetables with the remaining olive oil, a pinch of salt and pepper, and a sprinkle of rosemary and thyme.

  • 5

    Place the chicken breast on a baking sheet and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness, broil for an additional 2-3 minutes, watching closely to prevent burning.

  • 8

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