Herb-Roasted Chicken with Crispy 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Savor the delicious balance of tender herb-roasted chicken paired with a medley of crispy root vegetables. This dish features juicy chicken breast elevated by aromatic rosemary and thyme, complemented by the natural sweetness of carrots and parsnips, and rounded out with the rustic flavor of a small red potato. It’s a satisfying meal that’s as nourishing as it is flavorful.

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NUTRITION

371kcal
Protein
40.8g
Fat
8.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

Half medium Parsnip

1 small Red Potato

1 teaspoon Olive Oil

1/4 teaspoon Dried Rosemary

1/4 teaspoon Dried Thyme

1/8 teaspoon Salt

1/8 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly greased baking tray.

  • 3

    Cut the carrot, parsnip, and red potato into bite-sized pieces ensuring even sizes for uniform roasting.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, dried rosemary, dried thyme, salt, and black pepper.

  • 5

    Scatter the seasoned vegetables around the chicken breast on the tray.

  • 6

    Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Allow the dish to rest for a few minutes before serving.

Herb-Roasted Chicken with Crispy 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Root Vegetables

Savor the delicious balance of tender herb-roasted chicken paired with a medley of crispy root vegetables. This dish features juicy chicken breast elevated by aromatic rosemary and thyme, complemented by the natural sweetness of carrots and parsnips, and rounded out with the rustic flavor of a small red potato. It’s a satisfying meal that’s as nourishing as it is flavorful.

NUTRITION

371kcal
Protein
40.8g
Fat
8.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

Half medium Parsnip

1 small Red Potato

1 teaspoon Olive Oil

1/4 teaspoon Dried Rosemary

1/4 teaspoon Dried Thyme

1/8 teaspoon Salt

1/8 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on a lightly greased baking tray.

  • 3

    Cut the carrot, parsnip, and red potato into bite-sized pieces ensuring even sizes for uniform roasting.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, dried rosemary, dried thyme, salt, and black pepper.

  • 5

    Scatter the seasoned vegetables around the chicken breast on the tray.

  • 6

    Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Allow the dish to rest for a few minutes before serving.