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 a beautifully roasted chicken breast seasoned with aromatic herbs paired with a crispy medley of root vegetables including carrots and parsnips. This dish delivers succulent, herb-infused chicken complemented by the natural sweetness of roasted veggies, creating a harmonious balance of textures and flavors for a satisfying meal.

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NUTRITION

353kcal
Protein
37.7g
Fat
9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, mixed herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and brush it generously with the herb mixture.

  • 4

    Peel and chop the carrot, parsnip, and red onion into similar bite-sized pieces. Toss them with a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve the chicken sliced with the hearty root vegetable medley on the side.

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 a beautifully roasted chicken breast seasoned with aromatic herbs paired with a crispy medley of root vegetables including carrots and parsnips. This dish delivers succulent, herb-infused chicken complemented by the natural sweetness of roasted veggies, creating a harmonious balance of textures and flavors for a satisfying meal.

NUTRITION

353kcal
Protein
37.7g
Fat
9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, mixed herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and brush it generously with the herb mixture.

  • 4

    Peel and chop the carrot, parsnip, and red onion into similar bite-sized pieces. Toss them with a light drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve the chicken sliced with the hearty root vegetable medley on the side.