Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 oz chicken breast; 1 tbsp olive oil; 1 cup carrots; 0.5 cup parsnips; 0.5 cup Brussels sprouts; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove 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

Herb-Roasted Chicken with Root Vegetables

Tender chicken breast oven-roasted with a fragrant medley of rosemary and thyme, served alongside caramelized root vegetables that offer a satisfying earthy sweetness.

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NUTRITION

Protein

49.8g

Fat

20.2g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5.2 oz chicken breast

1 tbsp olive oil

1 cup carrots

0.5 cup parsnips

0.5 cup Brussels sprouts

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Peel and chop carrots and parsnips into 1-inch chunks; halve the Brussels sprouts.
3
Mince the garlic and finely chop the fresh rosemary and thyme.
4
In a large bowl, toss the vegetables with half of the olive oil, half of the sea salt, and half of the black pepper.
5
Rub the chicken breast with the remaining olive oil, garlic, fresh rosemary, fresh thyme, and the rest of the sea salt and black pepper.
6
Spread the vegetables on a parchment-lined baking sheet and place the chicken in the center.
7
Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.
8
Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.