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; 0.75 cup carrots; 0.5 cup sweet potato; 0.25 cup red onion; 0.75 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-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 with a fragrant herb rub alongside caramelized sweet potatoes and carrots for a comforting, earthy flavor.

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NUTRITION

Protein

51.8g

Fat

17.0g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.75 cup carrots

0.5 cup sweet potato

0.25 cup red onion

0.75 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

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the chicken breast dry with paper towels to ensure a golden, crispy exterior.
3
Peel and chop the carrots and sweet potato into 1-inch pieces and slice the onion into wedges.
4
Toss the vegetables in a bowl with 0.25 tablespoons of olive oil and a pinch of salt.
5
Mix the remaining 0.5 tablespoons of olive oil with minced garlic, rosemary, and thyme in a small bowl.
6
Place the chicken on the pan and coat thoroughly with the herb oil mixture on all sides.
7
Spread the vegetables around the chicken and roast for 22 minutes until the chicken reaches 165°F.
8
Let the chicken rest for 5 minutes before slicing to keep the meat juicy and tender.