Name: 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 medium sweet potato; 1 cup carrots; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove 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

Herb-Roasted Chicken with Root Vegetables

Tender chicken breast roasted with sweet potatoes and carrots, infused with fragrant rosemary and thyme for a savory, golden-brown finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.1g

Fat

19.8g

Carbs

47.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Peel the sweet potato and carrots, then chop them into uniform 1-inch bite-sized cubes.
3
Mince the garlic clove finely.
4
In a large mixing bowl, combine the chicken breast, chopped sweet potatoes, and carrots.
5
Drizzle with extra virgin olive oil and sprinkle with dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.
6
Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.
7
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't too crowded.
8
Roast for 25 to 30 minutes, or until the chicken is cooked through to 165°F and the root vegetables are tender and slightly caramelized.