Crispy Roasted Root Vegetables with Fresh Herbs and Grilled Chicken

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

Crispy Roasted Root Vegetables with Fresh Herbs and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Root Vegetables with Fresh Herbs and Grilled Chicken

Savor the earthy flavor of perfectly roasted root vegetables, enveloped in a crisp exterior and aromatic fresh herbs, paired with tender, grilled chicken breast. This dish offers a delightful balance of natural sweetness from the vegetables and the satisfying savoriness of marinated chicken, making it a wholesome meal for any time of day.

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NUTRITION

506kcal
Protein
34.9g
Fat
10.3g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Carrots (128g)

1 cup diced Parsnips (133g)

1 medium Sweet Potato, cubed (114g)

5 ounces Chicken Breast (142g)

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs (thyme, rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a large bowl, toss the diced carrots, parsnips, and sweet potato with olive oil, fresh herbs, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway, until the vegetables are tender and slightly crispy on the edges.

  • 4

    While the vegetables are roasting, season the chicken breast with a pinch of salt, pepper, and a sprinkle of chopped herbs. Preheat a grill pan or skillet over medium-high heat and cook the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C).

  • 5

    Once both components are ready, slice the grilled chicken and serve alongside the crispy roasted root vegetables.

  • 6

    Enjoy this nutritious, balanced meal that delivers approximately 505 kcal and around 35 grams of protein.

Crispy Roasted Root Vegetables with Fresh Herbs and Grilled Chicken

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

Crispy Roasted Root Vegetables with Fresh Herbs and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Root Vegetables with Fresh Herbs and Grilled Chicken

Savor the earthy flavor of perfectly roasted root vegetables, enveloped in a crisp exterior and aromatic fresh herbs, paired with tender, grilled chicken breast. This dish offers a delightful balance of natural sweetness from the vegetables and the satisfying savoriness of marinated chicken, making it a wholesome meal for any time of day.

NUTRITION

506kcal
Protein
34.9g
Fat
10.3g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Carrots (128g)

1 cup diced Parsnips (133g)

1 medium Sweet Potato, cubed (114g)

5 ounces Chicken Breast (142g)

1 tsp Olive Oil

2 tbsp Fresh Mixed Herbs (thyme, rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a large bowl, toss the diced carrots, parsnips, and sweet potato with olive oil, fresh herbs, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway, until the vegetables are tender and slightly crispy on the edges.

  • 4

    While the vegetables are roasting, season the chicken breast with a pinch of salt, pepper, and a sprinkle of chopped herbs. Preheat a grill pan or skillet over medium-high heat and cook the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C).

  • 5

    Once both components are ready, slice the grilled chicken and serve alongside the crispy roasted root vegetables.

  • 6

    Enjoy this nutritious, balanced meal that delivers approximately 505 kcal and around 35 grams of protein.