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; 1 cup parsnips; 0.5 cup red onion; 1 tbsp extra virgin olive oil; 2 cloves garlic; 1 tsp dried rosemary; 1 tsp dried thyme; 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

Oven-roasted chicken breast rubbed with aromatic herbs and garlic, served alongside tender, caramelized root vegetables that offer a satisfying crunch.

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NUTRITION

Protein

52.6g

Fat

20.2g

Carbs

47.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

1 cup parsnips

0.5 cup red onion

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Peel and chop the carrots and parsnips into 1-inch chunks, and slice the red onion into thick wedges.
3
In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.
4
Place the chicken breast and the prepared vegetables on the baking sheet, ensuring they are spread out in a single layer.
5
Drizzle the oil and herb mixture over the chicken and vegetables, using your hands or a brush to coat everything thoroughly.
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 golden brown.
7
Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the roasted roots.