YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Roasted Root Vegetables
Enjoy a delicious plate of crispy baked chicken paired with tender roasted root vegetables. The lightly breaded chicken is baked to perfection and complemented by a medley of caramelized carrots and parsnips drizzled with olive oil. This dish is perfectly balanced with lean protein and nutritious veggies, delivering a satisfying meal that's both hearty and wholesome.
INGREDIENTS
5 oz Chicken Breast, Skinless
15g Panko Bread Crumbs
1 medium Carrot
1 medium Parsnip
1 tbsp Extra Virgin Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry and season both sides with salt and pepper.
Lightly coat the chicken breast with the panko bread crumbs, pressing gently to help them adhere.
Peel and chop the carrot and parsnip into evenly sized pieces.
Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Nestle the breaded chicken breast among the vegetables on the baking sheet.
Bake in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
For extra crispiness, you may broil the dish for an additional 2-3 minutes at the end, keeping a close eye to prevent burning.
Remove from the oven and let it rest for a couple of minutes before serving.