Crispy Baked Chicken Breast with Roasted Root Vegetables

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

Crispy Baked Chicken Breast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Breast with Roasted Root Vegetables

Enjoy a delicious and satisfying meal featuring a tender, crispy baked chicken breast paired with an assortment of roasted root vegetables. The dish is seasoned with aromatic herbs and spices, offering a delightful crunch on the chicken and a savory sweetness from the vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

428kcal
Protein
34.3g
Fat
18.1g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tbsp Olive Oil

1/2 tsp Salt

1/2 tsp Black Pepper

1 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season both sides with salt, black pepper, and garlic powder.

  • 3

    Slice the carrot and parsnip into even sticks or rounds for uniform roasting.

  • 4

    In a bowl, toss the sliced vegetables with olive oil, dried thyme, dried rosemary, a pinch of salt, and a dash of pepper until evenly coated.

  • 5

    Place the seasoned chicken breast on one side of a large, oven-safe baking sheet. Arrange the vegetables on the other side, ensuring they are spread out in a single layer.

  • 6

    Bake in the preheated oven for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness on the chicken, you can broil for an additional 2-3 minutes at the end, keeping a close eye to avoid burning.

  • 8

    Remove from the oven and let rest for a few minutes before serving to allow juices to redistribute.

Crispy Baked Chicken Breast with Roasted Root Vegetables

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

Crispy Baked Chicken Breast with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Breast with Roasted Root Vegetables

Enjoy a delicious and satisfying meal featuring a tender, crispy baked chicken breast paired with an assortment of roasted root vegetables. The dish is seasoned with aromatic herbs and spices, offering a delightful crunch on the chicken and a savory sweetness from the vegetables.

NUTRITION

428kcal
Protein
34.3g
Fat
18.1g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tbsp Olive Oil

1/2 tsp Salt

1/2 tsp Black Pepper

1 tsp Garlic Powder

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season both sides with salt, black pepper, and garlic powder.

  • 3

    Slice the carrot and parsnip into even sticks or rounds for uniform roasting.

  • 4

    In a bowl, toss the sliced vegetables with olive oil, dried thyme, dried rosemary, a pinch of salt, and a dash of pepper until evenly coated.

  • 5

    Place the seasoned chicken breast on one side of a large, oven-safe baking sheet. Arrange the vegetables on the other side, ensuring they are spread out in a single layer.

  • 6

    Bake in the preheated oven for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness on the chicken, you can broil for an additional 2-3 minutes at the end, keeping a close eye to avoid burning.

  • 8

    Remove from the oven and let rest for a few minutes before serving to allow juices to redistribute.