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; 1 cup carrots; 0.5 cup parsnips; 0.25 cup red onion; 1 tbsp extra virgin olive oil; 2 cloves garlic; 1 tsp fresh rosemary; 1 tsp fresh 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 caramelized carrots and parsnips, infused with the fragrant aroma of fresh rosemary and savory garlic.

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NUTRITION

Protein

47.6g

Fat

20.0g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Chop the carrots and parsnips into uniform bite-sized pieces and slice the red onion into thick wedges.
3
In a large bowl, toss the carrots, parsnips, and onion with half of the olive oil, sea salt, and black pepper.
4
Spread the vegetables in a single layer on the prepared baking sheet, leaving a space in the center for the chicken.
5
Mince the garlic and finely chop the fresh rosemary and thyme.
6
Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, and thyme.
7
Place the chicken on the baking sheet and roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Allow the chicken to rest for 5 minutes before slicing and serving with the roasted root vegetables.