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

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 caramelized carrots and sweet potatoes, infused with aromatic rosemary and a bright squeeze of lemon.

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NUTRITION

Protein

49.6g

Fat

11.3g

Carbs

53.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup carrots

0.5 cup parsnips

0.25 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

0.5 whole lemon

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PREPARATION

1
Preheat 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 pieces.
3
Place the chicken breast and chopped vegetables on the baking sheet.
4
Drizzle everything with olive oil and sprinkle with sea salt, black pepper, garlic powder, rosemary, and thyme.
5
Toss the vegetables to coat evenly and ensure the chicken is well-seasoned on both sides.
6
Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.
7
Remove from the oven and squeeze fresh lemon juice over the chicken and vegetables before serving.