Name: 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 fresh rosemary; 1 tsp fresh thyme; 0.5 tsp sea salt; 0.25 tsp black pepper

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

Tender chicken breast roasted alongside earthy parsnips and carrots, finished with a fragrant rosemary-garlic oil that sizzles on the pan.

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NUTRITION

Protein

57.1g

Fat

21.1g

Carbs

33.8g

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 fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Peel and slice the carrots and parsnips into 1-inch thick rounds, and cut the red onion into wedges.
3
In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.
4
Place the chicken breast and the prepared vegetables onto the baking sheet in a single layer.
5
Drizzle the herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.
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.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.
8
Serve the sliced chicken alongside the roasted root vegetables.