Name: Garlic Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 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; 0.5 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 fresh rosemary, served alongside a medley of caramelized root vegetables for a comforting, earthy finish.

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NUTRITION

Protein

51.5g

Fat

19.8g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

5.5 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

0.5 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Peel and chop the carrots and parsnips into 1-inch pieces, and slice the red onion into thick wedges.
3
In a large bowl, toss the vegetables with 0.5 tablespoon of olive oil, 0.25 teaspoon of sea salt, and 0.125 teaspoon of black pepper.
4
Pat the chicken breast dry and rub with the remaining 0.5 tablespoon of olive oil, minced garlic, chopped rosemary, and the remaining salt and pepper.
5
Spread the vegetables in a single layer on the prepared sheet pan and place the chicken breast in the center.
6
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
7
Let the chicken rest for 5 minutes before slicing to ensure the juices remain locked inside.