Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 0.5 cup carrots; 0.5 cup parsnips; 0.25 cup red onion; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried 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

Oven-roasted chicken breast and earthy root vegetables tossed in aromatic herbs for a meal that is savory and golden.

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NUTRITION

Protein

46.1g

Fat

19.7g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and slice the carrots and parsnips into 1/2-inch rounds, and cut the red onion into thick wedges.
3
In a large mixing bowl, combine the vegetables and chicken breast with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4
Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken has space around it.
5
Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
6
Let the chicken rest for 5 minutes before slicing it against the grain to maintain juiciness.