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 medium sweet potato; 1 cup carrots; 1 tbsp olive oil; 2 cloves garlic; 1 tsp dried rosemary; 1 tsp dried 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 sweet potatoes and carrots, finished with a fragrant garlic-herb oil that sizzles on the pan.

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NUTRITION

Protein

48.5g

Fat

19.4g

Carbs

52.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Peel the sweet potato and carrots, then dice them into uniform 1-inch cubes to ensure even cooking.
3
In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
4
Place the diced vegetables on one side of the baking sheet and toss with half of the herb oil mixture until well coated.
5
Place the chicken breast on the other side of the tray and rub the remaining herb oil over both sides of the meat.
6
Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and golden brown.
7
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted root vegetables.