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.

Garlic Herb Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Root Vegetables

Tender chicken breast roasted to a golden brown alongside caramelized sweet potatoes and carrots infused with fragrant garlic and fresh rosemary.

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NUTRITION

506kcal
Protein
49.9g
Fat
17.6g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

5.25 oz chicken breast

1 medium sweet potato

1 cup carrots

0.75 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh 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

    Dice the sweet potato and carrots into uniform 1-inch cubes to ensure they cook evenly.

  • 3

    Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

  • 4

    In a large mixing bowl, combine the chicken breast, diced sweet potatoes, and carrots.

  • 5

    Drizzle with olive oil and add the garlic, rosemary, thyme, sea salt, and black pepper, tossing thoroughly to coat.

  • 6

    Spread the mixture in a single layer on the baking sheet and roast for 25 to 30 minutes until the chicken is cooked through and the vegetables are fork-tender.

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.

Garlic Herb Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Root Vegetables

Tender chicken breast roasted to a golden brown alongside caramelized sweet potatoes and carrots infused with fragrant garlic and fresh rosemary.

NUTRITION

506kcal
Protein
49.9g
Fat
17.6g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

5.25 oz chicken breast

1 medium sweet potato

1 cup carrots

0.75 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Dice the sweet potato and carrots into uniform 1-inch cubes to ensure they cook evenly.

  • 3

    Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

  • 4

    In a large mixing bowl, combine the chicken breast, diced sweet potatoes, and carrots.

  • 5

    Drizzle with olive oil and add the garlic, rosemary, thyme, sea salt, and black pepper, tossing thoroughly to coat.

  • 6

    Spread the mixture in a single layer on the baking sheet and roast for 25 to 30 minutes until the chicken is cooked through and the vegetables are fork-tender.