Creamy Herb Chicken with Roasted Root Vegetables

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

Creamy Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Root Vegetables

Enjoy a comforting plate of tender chicken enhanced with a creamy herb sauce, paired with a medley of roasted root vegetables. This dish offers a delightful mix of savory and sweet flavors, with the juicy, well-seasoned chicken balanced by the natural sweetness and earthiness of roasted sweet potato, carrot, and parsnip, all finished with a light, refreshing yogurt herb drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
36.4g
Fat
6.9g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

2 tbsp Fresh Herbs (Parsley, Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and chop the sweet potato, carrot, and parsnip into uniform bite-size pieces.

  • 3

    Place the chopped vegetables on a baking sheet, drizzle with olive oil, and lightly season with salt and pepper if desired.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes until they are tender and edges are caramelized.

  • 5

    While the vegetables are roasting, season the chicken breast with your favorite herbs and a pinch of salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-7 minutes on each side, or until fully cooked and golden brown.

  • 7

    In a small bowl, mix the low-fat Greek yogurt with the chopped fresh herbs to create a creamy herb sauce.

  • 8

    Plate the chicken breast with a generous serving of the roasted root vegetables and drizzle the creamy herb sauce over the top.

  • 9

    Serve warm and enjoy your balanced, flavorful meal.

Creamy Herb Chicken with Roasted Root Vegetables

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

Creamy Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Roasted Root Vegetables

Enjoy a comforting plate of tender chicken enhanced with a creamy herb sauce, paired with a medley of roasted root vegetables. This dish offers a delightful mix of savory and sweet flavors, with the juicy, well-seasoned chicken balanced by the natural sweetness and earthiness of roasted sweet potato, carrot, and parsnip, all finished with a light, refreshing yogurt herb drizzle.

NUTRITION

390kcal
Protein
36.4g
Fat
6.9g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

2 tbsp Fresh Herbs (Parsley, Thyme)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and chop the sweet potato, carrot, and parsnip into uniform bite-size pieces.

  • 3

    Place the chopped vegetables on a baking sheet, drizzle with olive oil, and lightly season with salt and pepper if desired.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes until they are tender and edges are caramelized.

  • 5

    While the vegetables are roasting, season the chicken breast with your favorite herbs and a pinch of salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and cook the chicken breast for about 5-7 minutes on each side, or until fully cooked and golden brown.

  • 7

    In a small bowl, mix the low-fat Greek yogurt with the chopped fresh herbs to create a creamy herb sauce.

  • 8

    Plate the chicken breast with a generous serving of the roasted root vegetables and drizzle the creamy herb sauce over the top.

  • 9

    Serve warm and enjoy your balanced, flavorful meal.