Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 cup carrots; 0.5 cup parsnips; 1 tbsp extra virgin olive oil; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Herb-Roasted Chicken with Root Vegetables

Tender chicken breast roasted with earthy carrots and parsnips, infused with a fragrant herb blend for a satisfyingly savory meal.

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NUTRITION

Protein

41.7g

Fat

18.9g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 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 for easy cleanup.
2
Slice the carrots and parsnips into uniform half-inch thick rounds to ensure they roast evenly.
3
Place the chicken breast and the chopped root vegetables onto the sheet pan in a single layer.
4
Drizzle the olive oil over everything, then evenly sprinkle the dried thyme, rosemary, garlic powder, sea salt, and black pepper.
5
Use your hands or tongs to toss the vegetables and coat the chicken thoroughly in the herb-oil mixture.
6
Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are golden and tender.
7
Let the chicken rest for 3 minutes before slicing to keep it juicy.