Name: Herb-Roasted Chicken Breast with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup sweet potato; 1 cup carrots; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Herb-Roasted Chicken Breast 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 Breast with Root Vegetables

Tender chicken breast roasted to perfection alongside caramelized sweet potatoes and carrots, all infused with fragrant rosemary and thyme.

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NUTRITION

Protein

48.1g

Fat

20.0g

Carbs

54.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

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.
2
Peel and dice the sweet potato into 1-inch cubes and slice the carrots into half-inch rounds.
3
In a large bowl, toss the sweet potatoes and carrots with half of the olive oil, rosemary, thyme, salt, and pepper.
4
Spread the vegetables in a single layer on one side of the prepared baking sheet.
5
Rub the chicken breast with the remaining olive oil and season both sides with the garlic powder and the remaining herbs, salt, and pepper.
6
Place the chicken on the other side of the baking sheet.
7
Roast for 20-25 minutes, or 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 to keep it juicy.