Name: 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; 1 medium Parsnip; 1 cup Carrots; 0.5 cup Brussels sprouts; 1 tbsp Olive oil; 1 tsp Dried rosemary; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh thyme

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

Herb-Roasted Chicken with Root Vegetables

Tender chicken breast roasted alongside earthy parsnips and carrots, infused with fragrant rosemary and a hint of golden garlic.

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NUTRITION

Protein

53.8g

Fat

21.5g

Carbs

46.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 medium Parsnip

1 cup Carrots

0.5 cup Brussels sprouts

1 tbsp Olive oil

1 tsp Dried rosemary

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Peel the parsnip and carrots, then chop them into 1-inch chunks; halve the Brussels sprouts and place all vegetables in a large mixing bowl.
3
Toss the vegetables with half of the olive oil, the dried rosemary, sea salt, and black pepper until evenly coated.
4
Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, garlic powder, and fresh thyme leaves.
5
Arrange the seasoned root vegetables in a single layer around the chicken breast on the baking sheet.
6
Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.