Name: 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 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 and hearty root vegetables are baked to perfection with fragrant herbs, creating a vibrant and golden-brown sheet pan meal.

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NUTRITION

Protein

34.7g

Fat

17.6g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

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

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the sweet potato and carrots into uniform 1-inch pieces and mince the garlic.
3
Place the chicken breast on the baking sheet and surround it with the chopped vegetables.
4
Drizzle olive oil over the chicken and vegetables, then sprinkle with rosemary, thyme, salt, pepper, and the minced garlic.
5
Toss the vegetables to coat thoroughly, ensuring the chicken is also seasoned on both sides.
6
Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.