Tender Herb-Roasted Chicken and Root Vegetables

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

Tender Herb-Roasted Chicken and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Roasted Chicken and Root Vegetables

Oven-roasted chicken breast and caramelized root vegetables tossed in fragrant herbs for a wholesome, golden-brown finish.

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NUTRITION

526kcal
Protein
52.0g
Fat
19.7g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Sweet potato

0.5 cup Carrots

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the chicken breast into 1-inch pieces and chop the sweet potato and carrots into 1/2-inch cubes to ensure they cook at the same rate.

  • 3

    In a large mixing bowl, combine the chicken, sweet potato, and carrots, then drizzle with the extra virgin olive oil.

  • 4

    Sprinkle the rosemary, thyme, garlic powder, sea salt, and black pepper over the mixture and toss thoroughly until every piece is well-coated.

  • 5

    Spread the ingredients in a single, even layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can caramelize.

  • 6

    Roast for 20 to 25 minutes, tossing the mixture halfway through, until the chicken is cooked through and the vegetables are tender and golden-brown.

Tender Herb-Roasted Chicken and Root Vegetables

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

Tender Herb-Roasted Chicken and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Roasted Chicken and Root Vegetables

Oven-roasted chicken breast and caramelized root vegetables tossed in fragrant herbs for a wholesome, golden-brown finish.

NUTRITION

526kcal
Protein
52.0g
Fat
19.7g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Sweet potato

0.5 cup Carrots

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the chicken breast into 1-inch pieces and chop the sweet potato and carrots into 1/2-inch cubes to ensure they cook at the same rate.

  • 3

    In a large mixing bowl, combine the chicken, sweet potato, and carrots, then drizzle with the extra virgin olive oil.

  • 4

    Sprinkle the rosemary, thyme, garlic powder, sea salt, and black pepper over the mixture and toss thoroughly until every piece is well-coated.

  • 5

    Spread the ingredients in a single, even layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can caramelize.

  • 6

    Roast for 20 to 25 minutes, tossing the mixture halfway through, until the chicken is cooked through and the vegetables are tender and golden-brown.