Name: Garlic Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 0.5 cup Carrots; 0.5 cup Parsnips; 0.5 medium Yukon Gold potato; 1 tbsp Extra virgin 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

Tender chicken breast roasted to a golden brown alongside earthy root vegetables infused with aromatic garlic and woodsy herbs.

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NUTRITION

Protein

57.6g

Fat

21.1g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

0.5 cup Carrots

0.5 cup Parsnips

0.5 medium Yukon Gold potato

1 tbsp Extra virgin 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) and line a large baking sheet with parchment paper.
2
Peel and slice the carrots and parsnips into half-inch rounds, and cube the potato into one-inch pieces.
3
Mince the garlic cloves finely.
4
Place the chicken breast and the chopped vegetables onto the prepared baking sheet.
5
Drizzle everything with extra virgin olive oil and sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.
6
Toss the ingredients directly on the pan until evenly coated, then spread them out into a single layer.
7
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
8
Allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetables.