Name: Garlic Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 medium Sweet potato; 1 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 rosemary alongside a colorful medley of caramelized carrots and sweet potatoes.

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NUTRITION

Protein

53.1g

Fat

20.5g

Carbs

47.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 medium Sweet potato

1 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 chop the sweet potato, carrots, and parsnips into uniform 1-inch chunks for even cooking.
3
Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.
4
Place the chicken breast and root vegetables on the prepared baking sheet.
5
Drizzle everything with olive oil and sprinkle with the minced garlic, herbs, sea salt, and black pepper.
6
Toss the vegetables and rub the chicken thoroughly to ensure everything is well-coated in the herb oil.
7
Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
8
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with the roasted vegetables.