Name: Herb-Roasted Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup sliced Carrots; 1 cup sliced Parsnips; 1/2 cup sliced Red Onion; 1 tsp Olive Oil; 1 tbsp Fresh Rosemary (chopped); 1 tbsp Fresh Thyme (chopped); 2 cloves Garlic; Salt & Pepper (to taste)

Herb-Roasted Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a savory, comforting meal featuring tender herb-infused roasted chicken paired with an array of caramelized root vegetables. Perfectly balanced for a wholesome dinner, this dish brings robust flavors and delightful textures to your plate.

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NUTRITION

Protein

43.3g

Fat

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Carrots

1 cup sliced Parsnips

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

2 cloves Garlic

Salt & Pepper (to taste)

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PREPARATION

1
Preheat the oven to 425°F (220°C).
2
In a bowl, combine sliced carrots, parsnips, and red onions. Drizzle with olive oil and season with salt and pepper.
3
Add chopped rosemary, thyme, and minced garlic to the vegetables; toss to coat evenly.
4
Place the chicken breast on a baking sheet lined with parchment paper or a roasting pan. Season each side with salt and pepper.
5
Arrange the seasoned vegetables around the chicken.
6
Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender and slightly caramelized.
7
Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.