Crispy Herb-Roasted Chicken with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a beautifully balanced plate featuring a crispy herb-infused roasted chicken paired with tender, caramelized root vegetables. The savory aroma of rosemary and thyme elevates this dish, making it a satisfying dinner perfect for wholesome clean eating.

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NUTRITION

388kcal
Protein
40.8g
Fat
18.3g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Carrot

1/2 cup chopped Parsnip

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel and season both sides generously with salt and pepper.

  • 3

    In a bowl, combine the chopped carrots and parsnips. Drizzle with olive oil, add the fresh rosemary and thyme, and season with salt and pepper. Toss to coat evenly.

  • 4

    Place the seasoned chicken breast on one side of a baking sheet. On the other side, spread the root vegetables in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes. Halfway through, flip the chicken breast and stir the vegetables for even cooking.

  • 6

    Once the chicken is cooked through and the vegetables are tender with crispy edges, remove from the oven.

  • 7

    Let the chicken rest for 5 minutes before slicing, and serve alongside the roasted root vegetables.

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a beautifully balanced plate featuring a crispy herb-infused roasted chicken paired with tender, caramelized root vegetables. The savory aroma of rosemary and thyme elevates this dish, making it a satisfying dinner perfect for wholesome clean eating.

NUTRITION

388kcal
Protein
40.8g
Fat
18.3g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Carrot

1/2 cup chopped Parsnip

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel and season both sides generously with salt and pepper.

  • 3

    In a bowl, combine the chopped carrots and parsnips. Drizzle with olive oil, add the fresh rosemary and thyme, and season with salt and pepper. Toss to coat evenly.

  • 4

    Place the seasoned chicken breast on one side of a baking sheet. On the other side, spread the root vegetables in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes. Halfway through, flip the chicken breast and stir the vegetables for even cooking.

  • 6

    Once the chicken is cooked through and the vegetables are tender with crispy edges, remove from the oven.

  • 7

    Let the chicken rest for 5 minutes before slicing, and serve alongside the roasted root vegetables.