Name: 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 Sweet potato; 1 cup Carrots; 0.5 cup Parsnips; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.5 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 a medley of caramelized root vegetables, infused with aromatic herbs for a comforting and rustic dinner.

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NUTRITION

Protein

55.5g

Fat

21.4g

Carbs

70.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Sweet potato

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel and chop the sweet potato, carrots, and parsnips into uniform 1-inch cubes.
3
Place the vegetables on the prepared baking sheet and toss with half of the olive oil, sea salt, and black pepper.
4
In a small bowl, combine the dried rosemary, thyme, and garlic powder.
5
Brush the chicken breast with the remaining olive oil and rub the herb mixture evenly over all sides.
6
Nestle the chicken breast among the vegetables on the sheet pan.
7
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.
8
Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy.