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; 0.25 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

Oven-roasted chicken breast and earthy root vegetables tossed in a fragrant garlic-herb oil for a comforting and savory meal.

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NUTRITION

Protein

51.7g

Fat

20.4g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

5.5 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 and line a large rimmed baking sheet with parchment paper.
2
Slice the carrots and parsnips into half-inch thick rounds and cut the red onion into thick wedges.
3
In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
4
Place the chicken breast and the prepared vegetables on the baking sheet, then drizzle the garlic-herb oil over everything.
5
Toss the ingredients thoroughly with your hands or tongs to ensure an even coating of oil and spices.
6
Spread the mixture into a single layer and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it moist and tender.