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; 0.5 cup carrots; 0.5 cup parsnips; 0.5 cup Brussels sprouts; 0.75 tbsp olive oil; 2 cloves garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 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

Pan-seared and oven-roasted chicken breast nestled with caramelized root vegetables and infused with aromatic garlic and woodsy herbs.

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NUTRITION

Protein

47.3g

Fat

17g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 cup Brussels sprouts

0.75 tbsp olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel and chop the carrots and parsnips into 1-inch chunks, and halve the Brussels sprouts.
3
Mince the garlic cloves and whisk them together in a small bowl with the olive oil, rosemary, thyme, sea salt, and black pepper.
4
Place the chopped vegetables on a large parchment-lined sheet pan and toss with half of the herb oil mixture until well coated.
5
Rub the remaining herb oil mixture evenly over the chicken breast.
6
Heat an oven-safe skillet over medium-high heat and sear the chicken for 2-3 minutes per side until a golden crust forms.
7
Transfer the chicken to the sheet pan, nestling it among the vegetables.
8
Roast in the oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.
9
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.