Name: Herb-Baked Chicken with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 medium sweet potato; 1 cup carrots; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

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 rosemary and thyme alongside caramelized sweet potatoes and carrots for a comforting, earthy meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.6g

Fat

19.4g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup carrots

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and cube the sweet potato into 1/2-inch pieces and slice the carrots into rounds.
3
In a bowl, toss the vegetables with half of the olive oil, sea salt, and black pepper.
4
Spread the vegetables onto the baking sheet and roast for 10 minutes.
5
While vegetables roast, rub the chicken breast with the remaining olive oil, minced garlic, rosemary, and thyme.
6
Move the vegetables to the sides of the pan and place the chicken breast in the center.
7
Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.
8
Let the chicken rest for 5 minutes before slicing to ensure it remains juicy and flavorful.