Name: Herb-Baked Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup carrots; 0.5 cup parsnips; 1 cup zucchini; 1 tbsp extra virgin olive oil; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Herb-Baked Chicken with Roasted 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-Baked Chicken with Roasted Root Vegetables

Tender chicken breast baked with fragrant herbs alongside caramelized carrots, parsnips, and zucchini for a vibrant and earthy sheet-pan meal.

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NUTRITION

Protein

57.1g

Fat

20.8g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 cup zucchini

1 tbsp extra virgin olive oil

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Peel the carrots and parsnips, then chop them into 1-inch chunks; slice the zucchini into thick half-moons.
3
In a small bowl, whisk together the olive oil, minced garlic, dried thyme, rosemary, salt, and pepper.
4
Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.
5
Drizzle the herb oil over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.
6
Arrange the ingredients in a single layer, making sure the chicken is not covered by the vegetables.
7
Bake for 20 to 25 minutes, or until the chicken is cooked through to 165°F and the root vegetables are tender and golden.
8
Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.