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 cup Carrots; 0.5 cup Parsnips; 0.25 cup Red onion; 1 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 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

Tender chicken breast roasted to a golden brown with aromatic garlic and herbs, served alongside a medley of caramelized root vegetables.

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NUTRITION

Protein

47.0g

Fat

19.5g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 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 and chop the carrots and parsnips into 1-inch chunks, and slice the red onion into thick wedges.
3
Place the chicken breast and the prepared vegetables onto the baking sheet.
4
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
5
Drizzle the herb oil over the chicken and vegetables, tossing everything by hand until thoroughly and evenly coated.
6
Spread the ingredients into a single layer, ensuring the chicken is not covered by vegetables.
7
Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.