Crispy Baked Chicken with Roasted Root Vegetables

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

Crispy Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Root Vegetables

Enjoy a hearty, crispy baked chicken paired with a medley of roasted root vegetables. The chicken is seasoned to perfection, offering a satisfying crunch on the outside while remaining tender inside. Complemented by naturally sweet roasted carrots and parsnips, this dish is both wholesome and delicious.

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NUTRITION

353kcal
Protein
37.6g
Fat
9.4g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1/2 medium Carrot

1 medium Parsnip

1.5 tsp Olive Oil

1 tsp Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Brush with 1/2 tsp of olive oil and season both sides with garlic powder, rosemary, salt, and pepper.

  • 3

    In a bowl, toss the chopped carrot, additional half carrot, and parsnip with the remaining olive oil, a pinch of salt and pepper, and a sprinkle of rosemary.

  • 4

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

  • 5

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

  • 6

    For extra crispiness, switch the oven to broil for an additional 2-3 minutes at the end, monitoring closely to avoid burning.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.

Crispy Baked Chicken with Roasted Root Vegetables

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

Crispy Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Root Vegetables

Enjoy a hearty, crispy baked chicken paired with a medley of roasted root vegetables. The chicken is seasoned to perfection, offering a satisfying crunch on the outside while remaining tender inside. Complemented by naturally sweet roasted carrots and parsnips, this dish is both wholesome and delicious.

NUTRITION

353kcal
Protein
37.6g
Fat
9.4g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1/2 medium Carrot

1 medium Parsnip

1.5 tsp Olive Oil

1 tsp Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Brush with 1/2 tsp of olive oil and season both sides with garlic powder, rosemary, salt, and pepper.

  • 3

    In a bowl, toss the chopped carrot, additional half carrot, and parsnip with the remaining olive oil, a pinch of salt and pepper, and a sprinkle of rosemary.

  • 4

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

  • 5

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

  • 6

    For extra crispiness, switch the oven to broil for an additional 2-3 minutes at the end, monitoring closely to avoid burning.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.