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 tender herb-roasted chicken paired with a crispy medley of root vegetables. This balanced dish features juicy chicken breast seasoned with fresh rosemary and garlic, complemented by roasted carrots and parsnips finished with a light drizzle of olive oil for a delightful crunch.

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NUTRITION

332kcal
Protein
37.0g
Fat
8.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

1 Garlic Clove

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the peeled and chopped carrot and parsnip with olive oil, minced garlic, and a pinch of salt.

  • 4

    Place the chicken breast and vegetable medley on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    Let the chicken rest for a few minutes before slicing. Serve the roasted chicken alongside the crispy root vegetables.

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 tender herb-roasted chicken paired with a crispy medley of root vegetables. This balanced dish features juicy chicken breast seasoned with fresh rosemary and garlic, complemented by roasted carrots and parsnips finished with a light drizzle of olive oil for a delightful crunch.

NUTRITION

332kcal
Protein
37.0g
Fat
8.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

1 Garlic Clove

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the peeled and chopped carrot and parsnip with olive oil, minced garlic, and a pinch of salt.

  • 4

    Place the chicken breast and vegetable medley on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    Let the chicken rest for a few minutes before slicing. Serve the roasted chicken alongside the crispy root vegetables.