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 oz chicken breast; 1 medium carrot; 0.5 cup parsnips; 1 cup Brussels sprouts; 1 tbsp extra virgin olive oil; 2 cloves garlic; 1 tsp fresh rosemary; 0.25 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

Roasted chicken breast seasoned with garlic and rosemary, paired with caramelized root vegetables for a savory and comforting finish.

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NUTRITION

Protein

48.4g

Fat

19.8g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium carrot

0.5 cup parsnips

1 cup Brussels sprouts

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

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 for easy cleanup.
2
Peel the carrot and parsnips, then chop them into uniform 1-inch chunks; trim and halve the Brussels sprouts.
3
Mince the garlic cloves and finely chop the fresh rosemary leaves until they are aromatic.
4
In a large mixing bowl, combine the chicken breast and all the prepared vegetables with the extra virgin olive oil, minced garlic, rosemary, sea salt, and black pepper.
5
Toss the mixture thoroughly until every piece is evenly coated in the oil and herbs.
6
Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring the chicken pieces are not crowded.
7
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy and tender.