Name: Garlic-Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 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 with aromatic garlic and earthy rosemary alongside a colorful medley of caramelized root vegetables.

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NUTRITION

Protein

49.2g

Fat

16.1g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

5.25 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 rimmed baking sheet with parchment paper for easy cleanup.
2
Peel and slice the carrots and parsnips into 1/2-inch rounds, and cut the red onion into thick wedges.
3
In a large bowl, toss the sliced vegetables with 0.5 tablespoons of olive oil, 0.125 teaspoons of sea salt, and 0.125 teaspoons of black pepper.
4
Place the chicken breast on the prepared baking sheet and rub with the remaining 0.5 tablespoons of olive oil, minced garlic, rosemary, and thyme.
5
Arrange the seasoned vegetables in a single layer around the chicken on the baking sheet.
6
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a moist finish.