Name: Tender Herb-Roasted Chicken and Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup sweet potato; 0.5 cup carrots; 0.75 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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.

YOUR SOLIN GENERATED RECIPE

Tender Herb-Roasted Chicken and Root Vegetables

Tender chicken breast roasted alongside caramelized sweet potatoes and carrots, finished with a fragrant blend of woodsy rosemary and thyme.

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NUTRITION

Protein

48.3g

Fat

17.9g

Carbs

48.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

0.5 cup carrots

0.75 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 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 rimmed baking sheet with parchment paper.
2
Peel and cube the sweet potato into 1-inch pieces and slice the carrots into half-inch thick rounds.
3
Pat the chicken breast dry with a paper towel and slice into even 1-inch thick strips to ensure uniform roasting.
4
In a large mixing bowl, combine the chicken, sweet potatoes, and carrots.
5
Drizzle with the extra virgin olive oil and sprinkle with rosemary, thyme, garlic powder, sea salt, and black pepper.
6
Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.
7
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.
8
Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are fork-tender and golden.