Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Carrots; 1 cup Parsnips; 0.5 cup Red onion; 1 tbsp Extra virgin olive oil; 1 tsp Fresh rosemary; 1 tsp Fresh thyme; 2 cloves Garlic; 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 and earthy root vegetables roasted with fragrant herbs until the skin is golden and the vegetables are tenderly caramelized.

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NUTRITION

Protein

47.6g

Fat

20.8g

Carbs

48.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

1 cup Parsnips

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Peel and chop carrots and parsnips into 1-inch chunks, and slice red onion into thick wedges.
3
Place the vegetables on a large sheet pan and toss with half of the olive oil, rosemary, thyme, salt, and pepper.
4
Pat the chicken breast dry and rub with the remaining olive oil and minced garlic.
5
Nestle the chicken among the vegetables on the sheet pan.
6
Roast for 25-30 minutes until the chicken reaches 165°F and the vegetables are tender and browned.
7
Let the chicken rest for 5 minutes before slicing and serving.