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.

Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a rustic, savory dish featuring tender herb-roasted chicken paired with a medley of roasted root vegetables. The flavors of rosemary, thyme, and garlic blend perfectly with the natural sweetness of carrots, parsnips, and red onion. An ideal, balanced meal for those seeking a wholesome, clean dinner.

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NUTRITION

282kcal
Protein
34.7g
Fat
8.2g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Carrot

1/2 cup Parsnip

1/4 medium Red Onion

2 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and pepper.

  • 3

    Toss the chicken breast and chopped root vegetables (carrot, parsnip, and red onion) in the herb mixture until they are well coated.

  • 4

    Place the chicken breast and vegetables on a parchment-lined baking sheet in a single layer.

  • 5

    Roast in the preheated oven for about 25-30 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then plate and serve.

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.

Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Root Vegetables

Enjoy a rustic, savory dish featuring tender herb-roasted chicken paired with a medley of roasted root vegetables. The flavors of rosemary, thyme, and garlic blend perfectly with the natural sweetness of carrots, parsnips, and red onion. An ideal, balanced meal for those seeking a wholesome, clean dinner.

NUTRITION

282kcal
Protein
34.7g
Fat
8.2g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Carrot

1/2 cup Parsnip

1/4 medium Red Onion

2 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and pepper.

  • 3

    Toss the chicken breast and chopped root vegetables (carrot, parsnip, and red onion) in the herb mixture until they are well coated.

  • 4

    Place the chicken breast and vegetables on a parchment-lined baking sheet in a single layer.

  • 5

    Roast in the preheated oven for about 25-30 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then plate and serve.