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

Enjoy a wholesome and comforting meal featuring tender herb-roasted chicken paired with a crispy medley of roasted root vegetables. This dish combines savory flavors with a satisfying crunch, creating a balanced and delicious plate that's perfect for a nourishing dinner.

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NUTRITION

351kcal
Protein
38.2g
Fat
9.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Carrots

0.5 cup Parsnips

0.5 cup chopped Turnips

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chopped carrots, parsnips, and turnips with olive oil, rosemary, thyme, salt, and pepper until evenly coated.

  • 3

    Place the seasoned vegetables on a baking sheet in a single layer.

  • 4

    Season the chicken breast with salt and pepper on both sides.

  • 5

    Place the chicken breast on another baking tray or in the center of the sheet if space permits.

  • 6

    Roast the vegetables and chicken in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly crispy.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing.

  • 8

    Serve the sliced chicken breast alongside the crispy root vegetable medley and enjoy your balanced, flavorful meal.

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

Enjoy a wholesome and comforting meal featuring tender herb-roasted chicken paired with a crispy medley of roasted root vegetables. This dish combines savory flavors with a satisfying crunch, creating a balanced and delicious plate that's perfect for a nourishing dinner.

NUTRITION

351kcal
Protein
38.2g
Fat
9.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Carrots

0.5 cup Parsnips

0.5 cup chopped Turnips

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chopped carrots, parsnips, and turnips with olive oil, rosemary, thyme, salt, and pepper until evenly coated.

  • 3

    Place the seasoned vegetables on a baking sheet in a single layer.

  • 4

    Season the chicken breast with salt and pepper on both sides.

  • 5

    Place the chicken breast on another baking tray or in the center of the sheet if space permits.

  • 6

    Roast the vegetables and chicken in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly crispy.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing.

  • 8

    Serve the sliced chicken breast alongside the crispy root vegetable medley and enjoy your balanced, flavorful meal.