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 oz Chicken breast; 0.5 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 garlic and fresh rosemary alongside caramelized carrots and parsnips for a comforting, earthy finish.

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NUTRITION

Protein

45.8g

Fat

19.2g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 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 baking sheet with parchment paper.
2
Peel and slice the carrots and parsnips into 1/2-inch thick rounds or sticks.
3
In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and chopped thyme.
4
Place the chicken breast on one side of the baking sheet and the vegetables on the other side.
5
Drizzle the herb oil over both the chicken and the vegetables, then sprinkle evenly with sea salt and black pepper.
6
Toss the vegetables to coat well and ensure they are spread in a single layer for even roasting.
7
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.
9
Serve the sliced chicken alongside the roasted root vegetables.