Name: 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 cup sweet potato; 0.5 cup carrots; 1 tbsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Herb-Roasted Chicken with Root Vegetables

Tender chicken breast roasted to a golden brown alongside caramelized sweet potatoes and carrots infused with fragrant rosemary and thyme.

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NUTRITION

Protein

48.3g

Fat

19.4g

Carbs

49.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

0.5 cup carrots

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

0.25 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 sweet potato and cut into 1/2-inch cubes; slice the carrots into 1/4-inch thick rounds.
3
In a mixing bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the rosemary, thyme, salt, and pepper.
4
Spread the vegetables in a single layer on one side of the prepared baking sheet.
5
Mince the garlic and combine it with the remaining olive oil and herbs in a small bowl.
6
Rub the herb-garlic mixture all over the chicken breast and place it on the other side of the baking sheet.
7
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.