Creamy Garlic Herb Chicken with Roasted Root Vegetables

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

Creamy Garlic Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Herb Chicken with Roasted Root Vegetables

Enjoy a satisfying and wholesome dish featuring tender chicken breasts smothered in a light, creamy garlic herb sauce, paired with a medley of caramelized roasted root vegetables. This dish delivers delightful flavors, balancing tangy creaminess with earthy sweetness and aromatic herbs.

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NUTRITION

332kcal
Protein
34.3g
Fat
8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1/2 cup sliced Parsnip

1 tsp Olive Oil (for roasting)

1/4 cup Nonfat Greek Yogurt

2 cloves Garlic

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and peel the carrot and parsnip. Slice them into uniform pieces.

  • 3

    Toss the vegetables with 1 teaspoon of olive oil, a pinch of salt, pepper, and a sprinkle of chopped fresh herbs. Spread them out on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, season the chicken breast with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 4-5 minutes per side until cooked through.

  • 7

    In a small bowl, mix the nonfat Greek yogurt with minced garlic, lemon juice, and the remaining fresh herbs to create the creamy garlic herb sauce.

  • 8

    Plate the seared chicken with a generous drizzle of the yogurt sauce and serve alongside a portion of the roasted root vegetables.

Creamy Garlic Herb Chicken with Roasted Root Vegetables

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

Creamy Garlic Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Herb Chicken with Roasted Root Vegetables

Enjoy a satisfying and wholesome dish featuring tender chicken breasts smothered in a light, creamy garlic herb sauce, paired with a medley of caramelized roasted root vegetables. This dish delivers delightful flavors, balancing tangy creaminess with earthy sweetness and aromatic herbs.

NUTRITION

332kcal
Protein
34.3g
Fat
8g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1/2 cup sliced Parsnip

1 tsp Olive Oil (for roasting)

1/4 cup Nonfat Greek Yogurt

2 cloves Garlic

2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and peel the carrot and parsnip. Slice them into uniform pieces.

  • 3

    Toss the vegetables with 1 teaspoon of olive oil, a pinch of salt, pepper, and a sprinkle of chopped fresh herbs. Spread them out on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, season the chicken breast with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 4-5 minutes per side until cooked through.

  • 7

    In a small bowl, mix the nonfat Greek yogurt with minced garlic, lemon juice, and the remaining fresh herbs to create the creamy garlic herb sauce.

  • 8

    Plate the seared chicken with a generous drizzle of the yogurt sauce and serve alongside a portion of the roasted root vegetables.