Name: Golden Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 2 medium carrots; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Golden Herb-Roasted Chicken with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Golden Herb-Roasted Chicken with Root Vegetables

Roasted chicken breast and root vegetables infused with aromatic herbs until the edges are golden and the sweet potatoes are tender and caramelized.

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NUTRITION

Protein

48.6g

Fat

19.3g

Carbs

47.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

2 medium carrots

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 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 and line a large sheet pan with parchment paper for easy cleanup.
2
Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure even cooking.
3
Place the chicken breast on one side of the pan and the diced vegetables on the other side.
4
Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Toss the vegetables with a spatula to coat them thoroughly in the oil and spices, and flip the chicken to ensure both sides are seasoned.
6
Roast for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are fork-tender.
7
Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the caramelized vegetables.