Name: Savory 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; 1 cup parsnips; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried rosemary; 1 tsp dried thyme; 1 clove garlic

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

Oven-roasted chicken breast and earthy parsnips seasoned with fragrant rosemary and thyme for a satisfying and wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.2g

Fat

19.6g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup carrots

1 cup parsnips

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

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 baking sheet with parchment paper.
2
Peel the carrots and parsnips, then chop them into uniform 1-inch thick rounds or chunks.
3
Place the chicken breast in the center of the baking sheet and arrange the chopped vegetables around it in a single layer.
4
Mince the garlic clove and whisk it together with the olive oil, rosemary, thyme, salt, and pepper in a small bowl.
5
Drizzle the herb oil over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.
6
Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and golden.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.
8
Serve the sliced chicken alongside the roasted vegetables and enjoy immediately.