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 medium parsnip; 0.5 cup red onion; 0.75 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

Savory chicken breast roasted alongside earthy root vegetables and aromatic herbs for a golden and satisfying sheet-pan meal.

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NUTRITION

Protein

52.2g

Fat

16.9g

Carbs

40.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 medium parsnip

0.5 cup red onion

0.75 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 (200°C) and line a large baking sheet with parchment paper.
2
Peel and slice the carrots and parsnip into uniform 1-inch rounds or half-moons.
3
Roughly chop the red onion into large chunks and mince the fresh garlic cloves.
4
Place the chicken breast and chopped vegetables in a large mixing bowl.
5
Drizzle with olive oil and sprinkle with dried rosemary, thyme, sea salt, and black pepper.
6
Toss everything together until the chicken and vegetables are evenly coated in the oil and spices.
7
Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has space around it.
8
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
9
Allow the chicken to rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetables.