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

Savor the aromatic blend of herb-infused roasted chicken paired with a medley of crispy root vegetables and tender Brussels sprouts. This dish is a wholesome, balanced meal that offers a delightful crunch and a burst of earthy flavors, making every bite a nourishing experience.

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NUTRITION

302kcal
Protein
33.8g
Fat
8.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 cup Brussels Sprouts

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 3

    Chop the carrot and parsnip into evenly sized sticks for even roasting. Trim the Brussels sprouts and cut them in half.

  • 4

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

  • 5

    Place the seasoned chicken breast on a lined baking sheet and spread the mixed vegetables around it in a single layer.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let rest for 5 minutes, then slice the chicken and serve alongside the roasted vegetable medley.

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

Savor the aromatic blend of herb-infused roasted chicken paired with a medley of crispy root vegetables and tender Brussels sprouts. This dish is a wholesome, balanced meal that offers a delightful crunch and a burst of earthy flavors, making every bite a nourishing experience.

NUTRITION

302kcal
Protein
33.8g
Fat
8.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 cup Brussels Sprouts

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 3

    Chop the carrot and parsnip into evenly sized sticks for even roasting. Trim the Brussels sprouts and cut them in half.

  • 4

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

  • 5

    Place the seasoned chicken breast on a lined baking sheet and spread the mixed vegetables around it in a single layer.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let rest for 5 minutes, then slice the chicken and serve alongside the roasted vegetable medley.