Name: Savory 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 medium Parsnip; 1 medium Carrot; 0.5 cup Brussels sprouts; 1 tbsp Extra virgin olive oil; 0.5 tsp Dried rosemary; 0.5 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Savory 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

Savory Herb-Roasted Chicken with Root Vegetables

Tender chicken breast roasted with earthy parsnips and carrots, finished with a fragrant rosemary-thyme oil for a comforting, golden-brown finish.

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NUTRITION

Protein

57.4g

Fat

20.4g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 medium Parsnip

1 medium Carrot

0.5 cup Brussels sprouts

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 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 for easy cleanup.
2
Peel the parsnip and carrot, then slice them into 1/2-inch thick rounds; halve the Brussels sprouts.
3
Place the chicken breast and the prepared vegetables onto the baking sheet in a single layer.
4
In a small glass bowl, whisk together the extra virgin olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Drizzle the herb-infused oil over the chicken and vegetables, tossing the vegetables with your hands to ensure they are fully and evenly coated.
6
Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to serve alongside the roasted roots.