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 with fragrant rosemary and thyme, served alongside a colorful medley of caramelized carrots and sweet potatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
47.5g
Fat
19.1g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup carrots

0.5 cup sweet potato

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Peel and chop the carrots and sweet potato into uniform 1-inch cubes to ensure even roasting.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

  • 4

    Place the chicken breast and chopped vegetables on the prepared sheet pan, then drizzle the herb oil mixture over everything.

  • 5

    Toss the vegetables and coat the chicken thoroughly with your hands or a brush to ensure every bite is seasoned.

  • 6

    Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

  • 7

    Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.

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 with fragrant rosemary and thyme, served alongside a colorful medley of caramelized carrots and sweet potatoes.

NUTRITION

515kcal
Protein
47.5g
Fat
19.1g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup carrots

0.5 cup sweet potato

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Peel and chop the carrots and sweet potato into uniform 1-inch cubes to ensure even roasting.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

  • 4

    Place the chicken breast and chopped vegetables on the prepared sheet pan, then drizzle the herb oil mixture over everything.

  • 5

    Toss the vegetables and coat the chicken thoroughly with your hands or a brush to ensure every bite is seasoned.

  • 6

    Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

  • 7

    Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.