Name: Garlic Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 medium carrot; 1 cup parsnip; 1 tbsp olive oil; 2 cloves garlic; 1 tsp dried rosemary; 1 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper

Garlic 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

Garlic Herb Roasted Chicken with Root Vegetables

Tender chicken breast roasted with earthy parsnips and carrots, infused with a fragrant garlic-herb oil that creates a savory golden crust.

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NUTRITION

Protein

51.3g

Fat

20.0g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 medium carrot

1 cup parsnip

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 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 baking sheet with parchment paper.
2
Peel the carrot and slice it into 1/2-inch rounds, and chop the parsnip into 1-inch cubes.
3
In a small mixing bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
4
Place the chicken breast and the chopped root vegetables on the prepared baking sheet.
5
Drizzle the herb oil mixture over the chicken and vegetables, tossing the vegetables and coating the chicken thoroughly to ensure flavor in every bite.
6
Roast in the center of the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and tender.