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 savory and satisfying dish featuring herb-roasted chicken paired with a colorful medley of crispy root vegetables. The tender chicken breast, seasoned with aromatic herbs, perfectly complements the naturally sweet and earthy flavors of carrots, parsnips, and beets, all lightly roasted in olive oil. A delightful, balanced meal that’s as nutritious as it is delicious.

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NUTRITION

339kcal
Protein
37.3g
Fat
8.9g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 small Parsnip (~80g)

1.4 oz Beet (~40g)

1 tsp Olive Oil (~4.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black 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 both sides with salt, black pepper, chopped fresh rosemary, and thyme.

  • 3

    Chop the carrot, parsnip, and beet into evenly sized pieces to ensure uniform roasting.

  • 4

    Toss the chopped vegetables in a bowl with the olive oil, and season lightly with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Allow the chicken to rest for 5 minutes before slicing. Serve the sliced chicken alongside the roasted vegetables and enjoy.

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 savory and satisfying dish featuring herb-roasted chicken paired with a colorful medley of crispy root vegetables. The tender chicken breast, seasoned with aromatic herbs, perfectly complements the naturally sweet and earthy flavors of carrots, parsnips, and beets, all lightly roasted in olive oil. A delightful, balanced meal that’s as nutritious as it is delicious.

NUTRITION

339kcal
Protein
37.3g
Fat
8.9g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 small Parsnip (~80g)

1.4 oz Beet (~40g)

1 tsp Olive Oil (~4.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, chopped fresh rosemary, and thyme.

  • 3

    Chop the carrot, parsnip, and beet into evenly sized pieces to ensure uniform roasting.

  • 4

    Toss the chopped vegetables in a bowl with the olive oil, and season lightly with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Allow the chicken to rest for 5 minutes before slicing. Serve the sliced chicken alongside the roasted vegetables and enjoy.