Name: Savory 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 cup Carrots; 0.5 cup Parsnips; 0.25 cup Red onion; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 1 tsp Fresh rosemary; 1 tsp Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Savory 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

Savory Herb-Roasted Chicken with Root Vegetables

Tender chicken breast roasted to perfection with earthy parsnips and carrots, infused with the fragrant aroma of fresh rosemary and thyme.

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NUTRITION

Protein

51.4g

Fat

19.8g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Pat the chicken breast dry with a paper towel and season both sides with half of the sea salt and black pepper.
3
In a large mixing bowl, combine the chopped carrots, parsnips, and red onion wedges.
4
Toss the vegetables with the extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, and the remaining sea salt and pepper.
5
Spread the vegetables in an even layer on the prepared baking sheet, leaving a space in the center.
6
Place the seasoned chicken breast in the center of the vegetables.
7
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are fork-tender and slightly caramelized.
8
Remove from the oven and allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetables.