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.

Garlic Herb Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Root Vegetables

Tender chicken breast roasted with aromatic garlic and fresh rosemary, served alongside a colorful medley of caramelized sweet potatoes and carrots.

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NUTRITION

463kcal
Protein
34.7g
Fat
17.7g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup sweet potato

1 cup carrots

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss diced sweet potatoes and sliced carrots with half the olive oil, salt, and pepper on a large sheet pan.

  • 3

    Rub the chicken breast with the remaining olive oil, minced garlic, and fresh rosemary.

  • 4

    Place the chicken on the sheet pan with the vegetables.

  • 5

    Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender and golden.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.

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.

Garlic Herb Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Root Vegetables

Tender chicken breast roasted with aromatic garlic and fresh rosemary, served alongside a colorful medley of caramelized sweet potatoes and carrots.

NUTRITION

463kcal
Protein
34.7g
Fat
17.7g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup sweet potato

1 cup carrots

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss diced sweet potatoes and sliced carrots with half the olive oil, salt, and pepper on a large sheet pan.

  • 3

    Rub the chicken breast with the remaining olive oil, minced garlic, and fresh rosemary.

  • 4

    Place the chicken on the sheet pan with the vegetables.

  • 5

    Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender and golden.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.