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; 0.5 cup carrots; 0.5 cup parsnips; 1 tbsp olive oil; 2 cloves garlic; 0.5 tsp dried rosemary; 0.5 tsp dried 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 a fragrant garlic-herb rub alongside caramelized carrots and parsnips for a satisfying, earth-toned meal.

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NUTRITION

Protein

55.7g

Fat

20.1g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

0.5 cup carrots

0.5 cup parsnips

1 tbsp olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 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 for easy cleanup.
2
Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds to ensure even cooking.
3
In a small mixing bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
4
Place the chicken breast on one side of the baking sheet and arrange the sliced root vegetables on the other side in a single layer.
5
Brush half of the garlic-herb oil over the chicken breast and drizzle the remaining half over the vegetables, tossing them to coat thoroughly.
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 to lock in the juices before slicing and serving with the roasted vegetables.