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 cup carrots; 0.5 cup parsnips; 0.5 cup brussels sprouts; 1 tbsp 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 perfection with earthy root vegetables and aromatic herbs for a fragrant, golden-brown finish.

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NUTRITION

Protein

52.7g

Fat

20.4g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.5 cup brussels sprouts

1 tbsp 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 rimmed baking sheet with parchment paper.
2
Peel the carrots and parsnips, then slice them into 1-inch rounds; halve the Brussels sprouts.
3
Mince the garlic cloves and place them in a large mixing bowl with the chicken breast and prepared vegetables.
4
Drizzle the olive oil over the mixture and sprinkle with dried rosemary, dried thyme, sea salt, and black pepper.
5
Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and seasonings.
6
Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken is not covered by the vegetables.
7
Roast 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 and serving with the roasted vegetables.