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 cup Carrots; 0.5 cup Parsnips; 0.25 cup Red onion; 1 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 tsp Fresh rosemary; 1 tsp Fresh 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 with aromatic garlic and fresh herbs alongside caramelized root vegetables for a comforting, savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.8g

Fat

19.9g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

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

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Peel and slice the carrots and parsnips into 1/2-inch thick rounds or sticks, and cut the red onion into thick wedges.
3
In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, chopped 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 garlic-herb oil over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.
6
Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden-brown.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices intact.