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; 1 tbsp extra virgin 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 with earthy root vegetables and aromatic herbs, creating a savory and comforting sheet-pan meal.

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NUTRITION

Protein

45.7g

Fat

19.3g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 tbsp extra virgin 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 your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel and slice the carrots and parsnips into 1/2-inch thick rounds to ensure even cooking.
3
In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4
Place the chicken breast and sliced root vegetables on the prepared baking sheet.
5
Drizzle the herb oil mixture over the chicken and vegetables, tossing well to ensure every piece is thoroughly coated.
6
Arrange the ingredients in a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.
7
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and slightly caramelized.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.