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

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

Tender chicken breast roasted with aromatic rosemary and thyme alongside caramelized carrots and parsnips for a comforting, earthy finish.

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NUTRITION

Protein

45.9g

Fat

19.4g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 cup parsnips

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

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 rimmed baking sheet with parchment paper.
2
Pat the chicken breast completely dry with paper towels and season both sides with half of the sea salt and black pepper.
3
Peel and slice the carrots and parsnips into 1/2-inch thick rounds.
4
In a large mixing bowl, toss the sliced vegetables with the extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, and the remaining salt and pepper.
5
Spread the vegetables onto the baking sheet in a single layer and place the chicken breast in the center.
6
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden-brown.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.