Paleo Herb-Roasted Chicken with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Paleo Herb-Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Paleo Herb-Roasted Chicken with Root Vegetables

Oven-roasted chicken breast paired with earthy parsnips and carrots, all seasoned with fragrant rosemary and thyme for a satisfying meal.

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NUTRITION

515kcal
Protein
47.0g
Fat
19.6g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup parsnips

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Peel and chop the carrots and parsnips into uniform 1-inch chunks to ensure even roasting.

  • 3

    Place the chicken breast and chopped root vegetables on the prepared baking sheet.

  • 4

    Drizzle the extra virgin olive oil over everything and sprinkle with the dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

  • 5

    Use your hands or a spatula to toss the ingredients until the chicken and vegetables are thoroughly coated in the oil and herb mixture.

  • 6

    Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and slightly caramelized.

Paleo Herb-Roasted Chicken with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Paleo Herb-Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Paleo Herb-Roasted Chicken with Root Vegetables

Oven-roasted chicken breast paired with earthy parsnips and carrots, all seasoned with fragrant rosemary and thyme for a satisfying meal.

NUTRITION

515kcal
Protein
47.0g
Fat
19.6g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup parsnips

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Peel and chop the carrots and parsnips into uniform 1-inch chunks to ensure even roasting.

  • 3

    Place the chicken breast and chopped root vegetables on the prepared baking sheet.

  • 4

    Drizzle the extra virgin olive oil over everything and sprinkle with the dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

  • 5

    Use your hands or a spatula to toss the ingredients until the chicken and vegetables are thoroughly coated in the oil and herb mixture.

  • 6

    Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and slightly caramelized.