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; 3 cloves garlic; 1 tsp fresh rosemary; 1 tsp fresh 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

Tender chicken breast roasted with a medley of carrots and parsnips, infused with aromatic garlic and woodsy rosemary for a comforting, savory finish.

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NUTRITION

Protein

46.8g

Fat

19.5g

Carbs

33.8g

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

3 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 (200°C) and line a large sheet pan with parchment paper.
2
Peel and chop the carrots and parsnips into 1-inch chunks, and slice the red onion into wedges.
3
Mince the garlic cloves and finely chop the fresh rosemary and thyme.
4
Place the chicken breast and chopped vegetables on the prepared sheet pan.
5
Drizzle everything with olive oil and sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.
6
Toss the vegetables and chicken thoroughly to ensure an even coating of oil and herbs.
7
Arrange the chicken in the center with vegetables spread out in a single layer around it.
8
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and golden.
9
Let the chicken rest for 5 minutes before slicing to keep it juicy.