Name: Garlic Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 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 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 and earthy root vegetables tossed in a fragrant garlic-herb oil for a satisfying and golden-brown finish.

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NUTRITION

Protein

56.8g

Fat

20.7g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

6 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 Dried rosemary

1 tsp Dried thyme

0.5 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 rimmed baking sheet with parchment paper.
2
Peel the carrots and parsnips, then slice them into half-inch thick rounds; cut the red onion into thick wedges.
3
In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
4
Place the chicken breast and the prepared vegetables onto the baking sheet and drizzle the garlic-herb oil over everything.
5
Toss the ingredients thoroughly with your hands or tongs to ensure an even coating, then spread them out into a single layer.
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 tender and caramelized.