Name: 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; 1 medium sweet potato; 1 cup carrots; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried rosemary; 1 tsp dried thyme; 1 tsp garlic powder

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

Herb-Roasted Chicken with Root Vegetables

Tender chicken breast roasted to perfection alongside a vibrant medley of caramelized sweet potatoes and carrots seasoned with fragrant garden herbs.

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NUTRITION

Protein

48.4g

Fat

19.8g

Carbs

51.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 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
Scrub the sweet potato and carrots, then chop the potato into 1-inch cubes and slice carrots into 1/2-inch thick rounds.
3
Place the chicken breast and chopped vegetables on the prepared baking sheet in a single layer.
4
Drizzle everything with the extra virgin olive oil and sprinkle evenly with sea salt, black pepper, rosemary, thyme, and garlic powder.
5
Toss the vegetables to coat and flip the chicken to ensure it is well-seasoned on both sides.
6
Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the root vegetables are tender and golden.
7
Allow the chicken to rest for 5 minutes before slicing against the grain to maintain its moisture.