Name: Garlic Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 tbsp Olive oil; 1 cup Carrots; 0.5 cup Parsnips; 0.5 cup Brussels sprouts; 2 cloves Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh rosemary; 1 tsp Fresh thyme

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 parsnips and carrots, all infused with the fragrant aroma of fresh rosemary and thyme.

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NUTRITION

Protein

52.7g

Fat

20.4g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 cup Carrots

0.5 cup Parsnips

0.5 cup Brussels sprouts

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Prep the vegetables by peeling and slicing the carrots into rounds, cubing the parsnips, and halving the Brussels sprouts.
3
Place the chicken breast and all the prepared vegetables onto the baking sheet in a single layer.
4
Drizzle the olive oil over the chicken and vegetables, then add the minced garlic, sea salt, black pepper, rosemary, and thyme.
5
Use your hands or tongs to toss everything together until the chicken and vegetables are thoroughly and evenly coated in the oil and herbs.
6
Roast in the center of the oven for 25 to 30 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are caramelized and tender.
7
Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure the juices stay locked in.