Name: Tender Herb-Roasted Chicken and Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup carrots; 0.5 cup parsnips; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 1 clove garlic; 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

Oven-roasted chicken breast and colorful root vegetables tossed in fragrant rosemary and olive oil for a satisfyingly crisp finish.

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NUTRITION

Protein

51.4g

Fat

20.5g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

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 baking sheet with parchment paper for easy cleanup.
2
Peel and chop the carrots and parsnips into uniform 1-inch pieces to ensure they roast evenly.
3
Place the chicken breast and chopped root vegetables onto the prepared baking sheet in a single layer.
4
Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle with rosemary, thyme, minced garlic, salt, and pepper.
5
Use your hands or tongs to toss everything together until the chicken and vegetables are thoroughly coated in the herb-oil mixture.
6
Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted roots.