Name: Garlic Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Carrots; 0.5 cup Parsnips; 1 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 tsp Fresh rosemary; 1 tsp Fresh 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 aromatic rosemary and thyme alongside caramelized carrots and parsnips for a savory, golden-brown finish.

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NUTRITION

Protein

51.1g

Fat

20.4g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh 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.
2
Peel the carrots and parsnips, then slice them into 1/2-inch thick rounds.
3
In a large mixing bowl, combine the sliced vegetables and the chicken breast with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4
Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.
5
Arrange the vegetables in a single layer on the prepared baking sheet, placing the chicken breast in the center.
6
Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to serve.