Cinnamon-Glazed Baked Chicken with Roasted Root Vegetables

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

Cinnamon-Glazed Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Cinnamon-Glazed Baked Chicken with Roasted Root Vegetables

Enjoy a savory twist on a classic baked chicken dish, elevated with a warm cinnamon glaze and paired with a medley of sweet, roasted root vegetables. This dish offers a delightful combination of tender, cinnamon-infused chicken and caramelized carrots, parsnips, and sweet potato that infuses each bite with comforting spice and natural sweetness.

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NUTRITION

351kcal
Protein
33.9g
Fat
6.4g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Sweet Potato

1 tsp Honey

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    In a small bowl, combine the honey with 1/2 teaspoon ground cinnamon, a pinch of salt, and freshly cracked black pepper to create the cinnamon glaze.

  • 3

    Pat the chicken breast dry and brush half of the glaze evenly over it.

  • 4

    Peel and chop the carrot, parsnip, and sweet potato into uniform bite-sized pieces. Place them in a bowl.

  • 5

    Drizzle the chopped vegetables with olive oil, and season with salt and pepper. Toss until evenly coated.

  • 6

    Spread the vegetables in a single layer on the prepared baking tray. Place the chicken breast on the tray alongside the vegetables.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 8

    If desired, brush the chicken with the remaining glaze during the last 5 minutes of baking for extra flavor. Serve warm and enjoy!

Cinnamon-Glazed Baked Chicken with Roasted Root Vegetables

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

Cinnamon-Glazed Baked Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Cinnamon-Glazed Baked Chicken with Roasted Root Vegetables

Enjoy a savory twist on a classic baked chicken dish, elevated with a warm cinnamon glaze and paired with a medley of sweet, roasted root vegetables. This dish offers a delightful combination of tender, cinnamon-infused chicken and caramelized carrots, parsnips, and sweet potato that infuses each bite with comforting spice and natural sweetness.

NUTRITION

351kcal
Protein
33.9g
Fat
6.4g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Sweet Potato

1 tsp Honey

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    In a small bowl, combine the honey with 1/2 teaspoon ground cinnamon, a pinch of salt, and freshly cracked black pepper to create the cinnamon glaze.

  • 3

    Pat the chicken breast dry and brush half of the glaze evenly over it.

  • 4

    Peel and chop the carrot, parsnip, and sweet potato into uniform bite-sized pieces. Place them in a bowl.

  • 5

    Drizzle the chopped vegetables with olive oil, and season with salt and pepper. Toss until evenly coated.

  • 6

    Spread the vegetables in a single layer on the prepared baking tray. Place the chicken breast on the tray alongside the vegetables.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 8

    If desired, brush the chicken with the remaining glaze during the last 5 minutes of baking for extra flavor. Serve warm and enjoy!