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.

Garlic Herb Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Root Vegetables

Tender chicken breast roasted with earthy parsnips and carrots, infused with aromatic garlic and fresh rosemary for a fragrant and wholesome meal.

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NUTRITION

517kcal
Protein
51.7g
Fat
19.7g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

3 cloves garlic

1 tbsp extra virgin olive oil

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 oven to 400°F (200°C).

  • 2

    Toss chopped carrots, parsnips, and red onion with half of the olive oil, sea salt, and black pepper on a large sheet pan.

  • 3

    Pat the chicken breast dry and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

  • 4

    Place the chicken on the sheet pan, nestling it among the vegetables.

  • 5

    Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden-brown.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving with the roasted roots.

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.

Garlic Herb Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Root Vegetables

Tender chicken breast roasted with earthy parsnips and carrots, infused with aromatic garlic and fresh rosemary for a fragrant and wholesome meal.

NUTRITION

517kcal
Protein
51.7g
Fat
19.7g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

3 cloves garlic

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss chopped carrots, parsnips, and red onion with half of the olive oil, sea salt, and black pepper on a large sheet pan.

  • 3

    Pat the chicken breast dry and rub with the remaining olive oil, minced garlic, rosemary, and thyme.

  • 4

    Place the chicken on the sheet pan, nestling it among the vegetables.

  • 5

    Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden-brown.

  • 6

    Let the chicken rest for 5 minutes before slicing and serving with the roasted roots.