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 oz chicken breast; 0.5 cup carrots; 0.5 cup parsnips; 0.5 medium sweet potato; 1 tbsp olive oil; 2 cloves garlic; 1 tsp dried rosemary; 1 tsp dried thyme; 0.25 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

Tender chicken breast roasted alongside a medley of caramelized root vegetables, finished with a fragrant garlic and rosemary herb rub.

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NUTRITION

Protein

47.4g

Fat

19.4g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

0.5 medium sweet potato

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel and chop the carrots, parsnips, and sweet potato into uniform 1-inch pieces for even cooking.
3
In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4
Toss the root vegetables in the herb oil until well-coated and spread them in a single layer on the baking sheet.
5
Place the chicken breast in the center of the sheet, brushing any remaining herb oil over the top.
6
Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
7
Let the chicken rest for 5 minutes before slicing to keep it juicy.