Name: Chicken Breast with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium Beetroot; 1 medium Carrot; 1 medium Red capsicum; 0.5 cup Black beans; 0.5 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 2 tbsp Fresh coriander

Chicken Breast 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

Chicken Breast with Roasted Root Vegetables

Oven-roasted chicken breast served with earthy beets, sweet carrots, and smoky black beans for a vibrant dish that bursts with zesty coriander notes.

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NUTRITION

Protein

56.8g

Fat

13.5g

Carbs

55.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Beetroot

1 medium Carrot

1 medium Red capsicum

0.5 cup Black beans

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

2 tbsp Fresh coriander

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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 the beetroot and carrot, then dice them into 1-inch cubes. Slice the red capsicum into thick strips.
3
Place the beetroot, carrot, and red capsicum on the baking sheet and toss with half of the olive oil, sea salt, and black pepper.
4
Rub the chicken breast with the remaining olive oil, garlic powder, sea salt, and black pepper, then place it on the baking sheet alongside the vegetables.
5
Roast in the oven for 20 minutes.
6
Remove the tray briefly to add the rinsed black beans, stirring them into the vegetable mixture, and roast for another 5 minutes until the chicken is cooked through.
7
Garnish the entire dish with freshly chopped coriander before serving warm.