Herb-Roasted Chicken with Crispy Roasted 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

Savor succulent herb-roasted chicken paired with a medley of crispy roasted root vegetables. This dish combines tender, protein-packed chicken with sweet, earthy parsnips and carrots accentuated by a hint of red onion and aromatic herbs for a hearty, satisfying meal.

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NUTRITION

345kcal
Protein
33.2g
Fat
8.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 medium Carrot (~61g)

1 medium Parsnip (~120g)

1/4 medium Red Onion (~30g)

1 tsp Olive Oil (~5g)

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and chopped fresh herbs.

  • 3

    Peel and chop the carrot and parsnip into uniform sticks or chunks. Slice the red onion into wedges.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, pepper, and additional herbs until evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crisp on the edges.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the chicken alongside the crispy roasted root vegetables.

Herb-Roasted Chicken with Crispy Roasted 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

Savor succulent herb-roasted chicken paired with a medley of crispy roasted root vegetables. This dish combines tender, protein-packed chicken with sweet, earthy parsnips and carrots accentuated by a hint of red onion and aromatic herbs for a hearty, satisfying meal.

NUTRITION

345kcal
Protein
33.2g
Fat
8.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 medium Carrot (~61g)

1 medium Parsnip (~120g)

1/4 medium Red Onion (~30g)

1 tsp Olive Oil (~5g)

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and chopped fresh herbs.

  • 3

    Peel and chop the carrot and parsnip into uniform sticks or chunks. Slice the red onion into wedges.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, pepper, and additional herbs until evenly coated.

  • 5

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

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crisp on the edges.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the chicken alongside the crispy roasted root vegetables.