Savory Herb-Roasted Chicken with Root Vegetables

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

Savory Herb-Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Herb-Roasted Chicken with Root Vegetables

Oven-roasted chicken breast and earthy root vegetables tossed in fresh rosemary and thyme for a fragrant, protein-packed supper.

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NUTRITION

497kcal
Protein
50.9g
Fat
20.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

  • 1

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

  • 2

    Peel and chop the carrots and parsnips into uniform 1-inch chunks to ensure even roasting.

  • 3

    Place the chicken breast, carrots, and parsnips in a large mixing bowl and drizzle with extra virgin olive oil.

  • 4

    Add the chopped rosemary, thyme, sea salt, black pepper, and garlic powder, tossing thoroughly to coat every piece.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has space around it.

  • 6

    Roast for 25 to 30 minutes, or 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, then serve alongside the roasted vegetables.

Savory Herb-Roasted Chicken with Root Vegetables

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

Savory Herb-Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Savory Herb-Roasted Chicken with Root Vegetables

Oven-roasted chicken breast and earthy root vegetables tossed in fresh rosemary and thyme for a fragrant, protein-packed supper.

NUTRITION

497kcal
Protein
50.9g
Fat
20.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

  • 1

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

  • 2

    Peel and chop the carrots and parsnips into uniform 1-inch chunks to ensure even roasting.

  • 3

    Place the chicken breast, carrots, and parsnips in a large mixing bowl and drizzle with extra virgin olive oil.

  • 4

    Add the chopped rosemary, thyme, sea salt, black pepper, and garlic powder, tossing thoroughly to coat every piece.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has space around it.

  • 6

    Roast for 25 to 30 minutes, or 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, then serve alongside the roasted vegetables.