Name: Roasted Root Vegetables with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 0.5 cup sweet potato; 0.5 cup carrots; 0.5 cup parsnips; 2 tsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Root Vegetables with Herbs

Sheet-pan roasted chicken breast and vibrant root vegetables tossed in fragrant rosemary and thyme for a satisfyingly crisp finish.

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NUTRITION

Protein

57.3g

Fat

16.3g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

0.5 cup sweet potato

0.5 cup carrots

0.5 cup parsnips

2 tsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the chicken breast, sweet potato, carrots, and parsnips into uniform 1-inch pieces.
3
Mince the garlic clove finely.
4
In a large bowl, combine the diced chicken, vegetables, garlic, olive oil, rosemary, thyme, salt, and pepper.
5
Toss everything together until the ingredients are evenly coated with the oil and herb mixture.
6
Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for even browning.
7
Roast for 25-30 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and golden.