Name: Rosemary Garlic Chicken with Roasted Parsnips and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.75 oz Chicken breast; 1 cup Carrots; 0.5 cup Parsnips; 0.5 cup Red onion; 0.5 tbsp Olive oil; 3 cloves Garlic; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 tsp Sea salt; 0.25 tsp Black pepper

Rosemary Garlic Chicken with Roasted Parsnips and Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Rosemary Garlic Chicken with Roasted Parsnips and Carrots

Tender chicken breast roasted with earthy parsnips and carrots, infused with aromatic garlic and woodsy rosemary for a comforting finish.

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NUTRITION

Protein

37.1g

Fat

11.6g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.5 cup Red onion

0.5 tbsp Olive oil

3 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2
Cut the chicken breast into uniform 1-inch cubes for even cooking.
3
Peel and slice the carrots and parsnips into 1-inch rounds, and roughly dice the red onion.
4
Mince the garlic cloves finely.
5
In a large mixing bowl, combine the chicken, carrots, parsnips, and onion.
6
Drizzle with olive oil and add the garlic, rosemary, thyme, salt, and pepper, tossing until everything is thoroughly coated.
7
Spread the mixture in a single layer on the prepared baking sheet.
8
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.